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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (154g) Recipe makes 4 servings The following items or measurements are not included below: herbes de provence |
||
| Calories 227 | ||
| Calories from Fat 25 | (11%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.8g | 4% | |
| Saturated Fat 1.6g | 7% | |
| Monounsaturated Fat 0.5g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 8mg | 2% | |
| Sodium 139mg | 5% | |
| Potassium 371mg | 10% | |
| Total Carbohydrate 36.9g | 12% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 2.9g | ||
| Protein 8.4g | 16% | |
Ingredients
- 1 cup orzo pasta
- 1 sweet onion, chopped (vidalia)
- 1/2 cup mushroom (Baby Bella)
- 5 cups spinach, fresh
- 1 tablespoon herbes de provence
- 1/2 cup white wine
- 1/4 cup feta cheese
Directions
1
Cook orzo according to package directions.2
In a large skillet sprayed with non-stick cooking spray, add onion and cook over medium heat until translucent. Add mushrooms and cook for 5 minutes.3
Add seasoning, spinach, and cooked orzo to skillet with 1/2 cup white wine. Simmer until spinach has wilted and some liquid has evaporated.4
Serve hot. Sprinkle with feta.
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