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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Per serving: 232 calories, 24 percent calories from fat, 6 grams total fat, 2 grams saturated fat, 11 milligrams cholesterol, 35 grams carbohydrates, 3 grams total fiber, 5 grams total sugars, 32 grams net carbs, 9 grams protein, 299 milligrams sodium Ingredients:
1/2 lb uncooked orzo pasta |
water |
1 tablespoon olive oil |
1 cup chopped onion |
2 garlic cloves, minced |
1 (10 ounce) package frozen chopped spinach, defrosted, squeezed to remove excess moisture |
1/2 teaspoon dried red chili pepper flakes |
1/2 cup crumbled feta cheese |
1/4 cup chopped kalamata olive |
1/4 cup chopped sun-dried tomato |
Directions:
1. Cook orzo pasta in a large pot of boiling water about 12 minutes, drain, rinse under cold water in a colander and drain again.
2. Meanwhile, heat the oil in a skillet over medium heat. Add the onions and garlic and saute 3 minutes until softened. Add the defrosted spinach and continue to saute 4 minutes until tender. Add the red chili flakes and cooked orzo and continue to saute 2 minutes longer. Remove from the heat and add the feta, olives and sun-dried tomatoes. Serve warm or at room temperature. Makes 6 servings.
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