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Spinach Olive Orzo Pasta

Maria Steinhauer

spinach

When I get home late, I’m starving. I just want to make something quick for dinner, so pasta is my easy “go-to” meal. (I think it is for a lot of people). When I don’t feel like taking a little extra time to chop and cook some meat, I just add some veggies on top of the pasta- either fresh or sauteed. I made this spinach olive orzo pasta many times while I was single. You don’t even have to cook anything besides the pasta, and it has benefits for your colon!

Now, you want to choose pasta made from whole grain wheat, because the extra fiber in it helps your colon eliminate waste. (Make sure to drink some filtered water with your pasta dinner. It will also help keep things moving in your colon and help you stay hydrated). This whole wheat pasta also has other benefits. It’s low-fat and contains some protein and iron.

Spinach, olives, and ground flaxseed provide some magnesium and selenium, minerals which studies show lower your risk of developing colon cancer. You’re also getting calcium and vitamin A & K. The flaxseed specifically provides omega 3s, more fiber, protein and iron.

If you’re avoiding dairy and meat (or you’re just feeling too tired or lazy to cook meat, like I am sometimes) this dish is a great, quick meal. Feel free to add your own favorite veggies like maybe diced onions or red peppers.

 

Ingredients: (2 to 3 servings)

  • 1 cup whole grain wheat orzo, dry
  • ½ cup spinach
  • ½ cup green olives, pitted & sliced
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tsp ground flaxseed
  • Dash of sea salt
  • Dash of pepper

Directions:

  1. Bring 4 cups of water to a boil in a medium saucepan. Add orzo pasta and sprinkle with a little sea salt.
  2. Cook pasta for about 9 minutes, drain water and transfer pasta to a medium-sized bowl.
  3. Mix in the chopped spinach, sliced green olives, olive oil, ground flaxseed, and lemon juice. Add sea salt and pepper to taste. Serve warm or cold.



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