Lemony Sausage and Orzo Bowls
with Feta and Sweet Peppers- Wheat
- Milk
- Sulphites
- Mustard
- Milk
- Tree nuts
- Fish
- Egg
- Sesame
- Crustaceans
- Gluten
- Sulphites
- Soy
- Wheat
- May contain traces of allergens
- Triticale
- Peanuts
Ingredients: Ground beef • Orzo (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Baby tomatoes • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Spinach • Lemon • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
250 g
Mild Italian Sausage, uncased
170 g
Orzo
(Contains: Wheat)
½ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Sweet Bell Pepper
113 g
Baby Tomatoes
56 g
Baby Spinach
½ unit(s)
Lemon
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
Not included in your delivery
0.13 tsp
Salt*
2 tsp
Oil*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a large pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Halve tomatoes.
- Roughly chop spinach.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- To the boiling water, add orzo. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite.
- Strain orzo, then return to the pot, off heat.
- Stir in 1 tbsp (2 tbsp) butter. Cover and set aside.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tsp (2 tsp) oil, then peppers, tomatoes, Zesty Garlic Blend and half the garlic salt. Season with pepper.
- Cook for 5-6 min, stirring occasionally, until veggies are tender-crisp.
- Stir in 1 tbsp (2 tbsp) water.
- Transfer veggies to a plate, then cover to keep warm.
- Reheat the same pan over medium.
- When hot, add 1 tsp (2 tsp) oil, then sausage.
- Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add tomato sauce base and remaining garlic salt. Cook for 1-2 min, stirring often, until fragrant.
- Remove from heat. Season with pepper.
- Sprinkle 1/2 tsp (1 tsp) lemon zest over top, then stir to combine. (Like things zesty? Add more lemon zest!)
- Cover to keep warm.
- To the pot with orzo, add spinach and lemon juice. Stir for 1 min, until spinach wilts.
- Season with salt and pepper.
- Divide orzo between bowls. Top with veggies and sausage.
- Sprinkle with feta.
- Squeeze a lemon wedge over top.
If you've opted to get sausage, prep and cook in the same way the recipe instructs you to prep and cook beef.**
