Ingredients: (NTT)

  • 8 ounces orzo or other small shaped pasta
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, peeled and chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 4 cups chopped fresh spinach or 1 package frozen chopped spinach (10 ounce) thawed and squeezed dry
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup grated Parmesan cheese

Directions: (NTT)

  1. Wash hands with soap and warm water. Wash fresh vegetables before preparing.
  2. Cook the pasta according to package directions, drain and cool under cold water. Set aside.
  3. Heat the oil in a high sided skillet large enough to hold all the ingredients.
  4. Cook the onion for 2 minutes, add the garlic, and cook 1 minute longer.
  5. Toss in the red and yellow peppers and cook until tender, about 3 to 5 minutes.
  6. Add the fresh spinach just until it is wilted or if using thawed spinach, cook until heated through.
  7. Stir in the pasta, salt and pepper.
  8. Top with cheese.
  9. Serve warm.

Nutrition Facts (Per Serving): (NTT)

calories, 298; carbohydrate, 53 g; protein, 13 g; total fat, 4 g; saturated fat, 1 g; trans fat, 0 g; cholesterol, 5 mg; fiber, 4 g; total sugars, 7 g; sodium, 301 mg; calcium, 160 mg; folate, 218 mcg; iron, 3 mg; percent calories from fat, 12%.

Makes 4 servings.Recipe from Graham Kerr's "Do Yourself a Flavor."

Red, Yellow, and Green Pasta

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Red, Yellow, and Green Pasta
Dinner
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Ingredients

  • 8 ounces orzo or other small shaped pasta
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, peeled and chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 4 cups chopped fresh spinach or 1 package frozen chopped spinach (10 ounce) thawed and squeezed dry
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup grated Parmesan cheese

Directions

  1. Wash hands with soap and warm water. Wash fresh vegetables before preparing.
  2. Cook the pasta according to package directions, drain and cool under cold water. Set aside.
  3. Heat the oil in a high sided skillet large enough to hold all the ingredients.
  4. Cook the onion for 2 minutes, add the garlic, and cook 1 minute longer.
  5. Toss in the red and yellow peppers and cook until tender, about 3 to 5 minutes.
  6. Add the fresh spinach just until it is wilted or if using thawed spinach, cook until heated through.
  7. Stir in the pasta, salt and pepper.
  8. Top with cheese.
  9. Serve warm.

Nutrition Facts (Per Serving)

calories, 298; carbohydrate, 53 g; protein, 13 g; total fat, 4 g; saturated fat, 1 g; trans fat, 0 g; cholesterol, 5 mg; fiber, 4 g; total sugars, 7 g; sodium, 301 mg; calcium, 160 mg; folate, 218 mcg; iron, 3 mg; percent calories from fat, 12%.

Makes 4 servings.Recipe from Graham Kerr's "Do Yourself a Flavor."