Orzo with Spinach and Red Pepper
|Orzo||4 Ounce (Uncooked)|
|Olive oil||1 Teaspoon|
|Red bell pepper||1 Medium, diced|
|Garlic||3 Clove (15 gm), minced|
|Frozen chopped spinach||10 Ounce, thawed and squeezed dry (1 Package)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Minced oregano/Basil||1⁄2 Teaspoon|
|Lemon pepper||1⁄4 Teaspoon|
1. Prepare orzo according to package directions; drain well and set aside.
2. Spray large nonstick skillet with nonstick cooking spray. Heat skillet over medium-high heat until hot and add oil, tilting skillet to coat bottom. Add bell pepper and garlic; cook and stir 2 to 3 minutes or until bell pepper is crisp-tender. Add orzo and spinach; stir until evenly mixed and heated through. Remove from heat and stir in Parmesan cheese, oregano, if desired, and lemon pepper. Garnish as desired.