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Corn & Pepper Orzo

This fragrant side packs flavor in but keeps extra fat, calories and sodium out. Red pepper lends sweetness and color to the eye-catching dish. Angela Hanks - St. Albans, West Virginia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 3/4 cup uncooked orzo pasta
  • 1 large sweet red pepper, chopped
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 cups frozen corn, thawed
  • 2 teaspoons Italian seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • Cook pasta according to package directions.
  • Meanwhile, in a large nonstick skillet coated with cooking spray, saute red pepper and onion in oil for 2 minutes. Add the corn, Italian seasoning, salt and pepper; cook and stir until vegetables are tender. Drain pasta; stir into the pan.
Nutrition Facts
3/4 cup: 178 calories, 3g fat (0 saturated fat), 0 cholesterol, 55mg sodium, 34g carbohydrate (4g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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Reviews

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Average Rating:
  • PrplMonky5
    Mar 2, 2017

    Not sure if I somehow made this incorrectly (I double checked all the ingredients), but this was just ok. The corn,onion, and pepper did taste fresh, but I barely tasted the Italian seasoning. We wound up putting more salt on it and that seemed to help a bit. We cut this in half and it still made a lot. I originally thought it said Italian dressing mix (the dry powder), but then realized it was regular Italian seasoning. Now I'm thinking the Italian dressing mix might have given it more flavor. I'd try this again but do my own seasoning.

  • gardenerbowler
    Jun 26, 2016

    Made this recipe as is. Tasted good. Will make it again but cut it down to fit 2-3 people (leftovers). Have had the recipe for a while but it never got made.Wouldn't change a thing.

  • skipperstrucking
    Sep 14, 2010

    This was a very pretty dish with all of the different colors working together. The taste was not pleasing, the italian seasoning was overpowering.

  • TXYellowrose
    Dec 15, 2009

    I made this for my vegan grandson and added chunks of zucchini and we all loved it. He has made it for his lunch a few times.

  • craftynut62
    Dec 9, 2009

    I love orzo and this was so easy and good.

  • tsvegh
    Nov 11, 2009

    I tried this recipe the same day I got it in an email. I thought it was very good. I modified it only by topping with some grated Parmesan cheese. Next time I will add a grilled chicken breast to make a complete meal.

  • trekers1
    Nov 8, 2009

    I added some chopped celery of course (I'm Italian)! It was excellent & as with all pastas, even better warmed up a day or so later, with the addition of chopped sauteed chicken breast.

  • sschedlbauer51
    Oct 17, 2008

    My family really enjoyed this side dish. My husband ate the leftovers for lunch the next day and found it equally good cold.

  • Pinstripes
    Oct 10, 2008

    A cool and breezy summer side dish. Also a great veggie selection to bring to a potluck, too! It's a welcome and very healthy addition!

  • getto140
    Sep 16, 2008

    We loved this! I made it as is (used a red pepper out of my garden, too).