Ingredients
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1 (16 ounce) package uncooked orzo pasta
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1/3 cup olive oil
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2 tablespoons butter
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1/2 teaspoon minced garlic
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1/2 teaspoon dried basil
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1/2 teaspoon crushed red pepper flakes
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1 cup pine nuts
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1 (10 ounce) bag Baby Spinach
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1/8 cup balsamic vinegar
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1 (8 ounce) package crumbled feta cheese
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kosher salt
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ground pepper
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1 fresh tomato, chopped
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
- Heat olive oil and butter in a large skillet over medium high heat, stirring to blend.
- Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned.
- Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
- Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes.
- Allow guests to adjust seasoning with salt and pepper, as needed. Enjoy!