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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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It was super easy to make and full of good flavor. I ate it as a main course, but it also could be eaten as a side dish. Personally, I left off the lemon, but I have included it on the recipe since the original called for it. Ingredients:
2 cups orzo pasta |
1 garlic clove, minced |
1 lemon, juice and zest of |
5 cups baby spinach leaves |
1 red bell pepper, small diced |
1/2 cup kalamata olive, roughly chopped |
1 (14 1/2 ounce) can diced fire-roasted tomatoes, with liquid |
1 (14 1/2 ounce) can garbanzo beans, drained and rinsed |
1 teaspoon italian seasoning |
salt, to taste |
pepper, to taste |
1 cup fat free feta cheese, crumbled |
Directions:
1. Bring water with a heavy pinch of salt to a boil in a medium pot. Add the orzo and cook until aldente (about 6 minutes). Drain and return orzo to the warm pot.
2. Add garlic, lemon juice & zest, spinach, red bell pepper, chopped olives, tomatoes, garbanzo beans, and seasoning to the orzo and stir to combine over the still warm burner (heat off).
3. Taste and adjust salt & pepper.
4. Serve warm with a sprinkle of fat free feta on top.
5. You can make this vegan by omitting the feta and adding some slices of avocado.
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