Tri Colore Orzo
Brighten up your mealtime with this vibrant and flavorful Tri Colore Orzo, a colorful medley of tender orzo pasta, crisp bell peppers, and nutrient-packed baby spinach. This Mediterranean-inspired dish is elevated with a zesty lemon-garlic vinaigrette and a sprinkling of Parmesan cheese, balancing freshness and savory richness in every bite. Perfect as a light main course or a stunning side dish, this recipe captures the beauty of simple, wholesome ingredients. Ready in just 30 minutes, it’s a versatile option that can be served warm or at room temperature, making it a fantastic choice for weeknight dinners or potluck gatherings. Packed with flavor, color, and texture, this Tri Colore Orzo will surely become a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 1 cup orzo pasta
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 2 cups baby spinach
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic
- 0.25 cup Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 6 cups water
Instructions
Bring 6 cups of water to a boil in a medium-sized pot. Add a pinch of salt and stir in the orzo pasta. Cook according to the package instructions (usually about 8–10 minutes) until al dente. Drain and set aside.
While the orzo is cooking, prepare the vegetables. Dice the red, yellow, and green bell peppers into small, even pieces. Finely mince the garlic.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the diced bell peppers to the skillet and cook for 5–7 minutes, stirring occasionally, until they are slightly softened but still vibrant in color.
Add the spinach to the skillet and cook for 2–3 minutes until wilted. Remove the skillet from the heat.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, salt, and black pepper to make the vinaigrette.
In a large mixing bowl, combine the cooked orzo, sautéed vegetables, and Parmesan cheese. Drizzle the vinaigrette over the mixture and toss until everything is evenly coated.
Serve warm or at room temperature. Optionally, garnish with additional Parmesan cheese or freshly cracked black pepper before serving.
Nutrition Facts
Calories |
1345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 1445 mg | 63% | |
| Total Carbohydrate | 184.1 g | 67% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 12.8 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1016 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
