Makes 4 1-1/4 cup servings. Recipe adapted from Cooking Light.
1 cup uncooked orzo pasta (about 8 ounces dry)
2 cups bagged prewashed baby spinach, chopped
1/2 cup chopped drained oil-packed sundried tomatos
3 tablespoons chopped red onion
3 tablespoons chopped pitted kalamata olies
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
3/4 cup (3 ounces) feta cheese, crumbled and divided
1 tablespoon olive oil
1 tablspoon fresh chopped parsley
Nutritional info per serving
Total Fat: 10g
Total Carbs: 45g
Dietary Fiber: 3g
- Cook the orzo according to package directions, omitting salt and fat.
- Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.
- Drizzle olive oil and fresh queezed lemon juice to taste and 1/2 cup feta cheese to orzo mixture, tossing gently to coat.
- Sprinkle each serving with remaining feta cheese & parsley.