Print this Recipe

Here’s What You’ll Need

1 cup (210g) dried orzo pasta

14 oz. (400g) canned artichoke

hearts

10 sundried tomatoes, rehydrated

½ small sweet onion

¼ cup (12g) chopped parsley

2 handfuls spinach

½ small red pepper

1 clove garlic, crushed

Salad Dressing:

1 ½ tbsp. of extra-virgin olive oil

1 ½ tbsp. of apple cider vinegar

1/2 tsp. of fresh lemon juice

1/8 tsp. fried basil

1/8 tsp. dried oregano

1/8 tsp. garlic powder

1/8 tsp. Celtic sea salt

1/16 tsp. pepper

Make It

Bring a medium-sized saucepan of water to a boil.

Add the pasta and cook for 10 minutes per the manufacturer’s instructions.

Meanwhile, drain and chop the artichoke hearts.

Finely chop the sundried tomatoes, red pepper and onion.

Once the pasta has cooked, drain and pour into a large bowl. Mix the spinach into the hot pasta until it wilts slightly.

Next, add in the sundried tomatoes, onion, parsley, red pepper, crushed garlic, artichoke hearts and salad dressing. Mix well and serve.

Tips:

• To add more protein, replace the orzo pasta with lentil pasta.

• To reduce carbohydrates, omit the pasta and substitute for green leaf lettuce.

• Nutrition per serving info is with a light Italian dressing

This recipe comes from Adita’s Quick & Healthy Family Recipes. If you are interested in this book or any of her others, go to www.AditaLang.com/publishing

Did you make this recipe?

Tag @AditaLang on Instagram and Facebook

Copyright ©2024 Adita Lang

Adita Lang works with individuals and groups to maximize their health through exercise, nutrition, sleep, and happiness. Programs include Coaching, Speaking Events, and Corporate Wellness. Feel free to email us for more information: Info@AditaLang.com