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Wilted Spinach Orzo

Thursday, March 21, 2013

This recipe is both quick and delicious. It's full of flavor, and it doesn't disappoint!

Wilted Spinach Orzo
1, 16 oz package uncooked orzo
1/2 cup olive oil
2 Tbsp butter
6 cloves garlic, minced
1/2 tsp dried basil
pinch crushed red pepper flakes
1 cup pine nuts
1, 10 oz bag baby spinach
1/4 cup balsamic vinegar
1, 8 oz package crumbled feta cheese
1/2 fresh tomato, chopped
  1. Bring a large pot of water to a boil. Add pasta and cook as directed. (Firm or slightly undercooked will work best.) When pasta is finished cooking, drain and transfer to a mixing bowl.
  2. While pasta is cooking, heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes. Reduce heat to medium. Stir in pine nuts and cook until lightly browned.
  3. Add spinach, cover, and cook on low heat for 5 minutes until spinach is wilted.
  4. Toss spinach mixture with orzo, feta, and vinegar. Divide onto serving plates and add chopped tomatoes.

Note: I have made this many times, but this last time, my husband actually tried to eat all of the leftovers in one sitting (after having just finished dinner). I had to talk him out of it so that we would actually HAVE leftovers! It's THAT good. :-)
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Moi ~ My family says I have no filter. I open my mouth and say stupid things, I've always been this way... said...

This looks really good, Donna, I enjoy reading about all of your vegetarian dishes. I've got everything to make this except pine nuts, but I do have walnuts. Have to try it!!!

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