1. In a medium saucepot bring water to a boil with a heavy pinch of salt. Add in the orzo and cook until aldente, about 6-8 minutes. Drain and return orzo to the warm pot.
2. Add garlic, lemon juice & zest, spinach, red bell pepper, chopped olives, tomatoes, and Italian seasoning to the orzo and stir to combine.
3. Taste and adjust salt & pepper, serve warm.
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|Serving Size: 1 Serving (148g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 31 (15%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 42mg||13 %|
|Sodium 186.9mg||6 %|
|Potassium 349.7mg||9 %|
|Total Carbohydrate 38g||11 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 35.2g|
|Protein 8.1g||12 %|
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Calories per serving: 205
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