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Orzo with Peppers & Spinach Recipe
Orzo with Peppers & Spinach Recipe photo by Taste of Home
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Orzo with Peppers & Spinach Recipe

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Sweet bell peppers are a good source of vitamin C, which helps the body fight infection and absorb folate and iron. And what bright flavor and color! —Tammi Kettenbach, Jerseyville, Illinois
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 cup uncooked orzo pasta (about 8 ounces)
  • 1 tablespoon olive oil
  • 1 medium sweet orange pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium sweet yellow pepper, chopped
  • 1 cup sliced fresh mushrooms
  • 3 garlic cloves, minced
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups fresh baby spinach
  • 1/2 cup grated Parmesan cheese

Nutritional Facts

3/4 cup: 196 calories, 5g fat (1g saturated fat), 6mg cholesterol, 232mg sodium, 30g carbohydrate (4g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

Directions

  1. Cook orzo according to package directions; drain.
  2. Meanwhile, in large skillet, heat oil over medium-high heat; saute peppers and mushrooms until tender. Add garlic and seasonings; cook and stir 1 minute.
  3. Stir in spinach until wilted. Stir in orzo and cheese; heat through. Yield: 6 servings.
Originally published as Orzo with Peppers & Spinach in Simple & Delicious April/May 2012, p35


Reviews for Orzo with Peppers & Spinach

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
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4 Star
 (2)
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MY REVIEW
justmbeth User ID: 1196484 234081
Reviewed Oct. 5, 2015

"Loved this as a side dish. Very light and good way to incorporate vegetables."

MY REVIEW
cookmama300 User ID: 1059070 182266
Reviewed Apr. 11, 2012

"This was our first try with orzo and we loved it. Next time I'm going to add chicken to it and make it a meal."

MY REVIEW
kittykolb User ID: 4614839 120357
Reviewed Mar. 12, 2012

"I would definitely make it again. My husband suggested next time possibly substituting tofu for the mushrooms, or goat cheese for the parmesan. This did not go over well with our young kids."

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