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Elegant Orzo with Wilted Spinach and Pine Nuts
Ready In: 30 Minutes, Yields: 8 servings
1 (16 ounce) package uncooked orzo (whole wheat orzo can be found!)
1/2 cup olive oil
2 tablespoons butter
1/2 teaspoon minced garlic
1/2 teaspoon dried basil (or several leaves fresh, the more the merrier)
1/2 teaspoon crushed red pepper flakes
1 cup pine nuts
1 (10 ounce) bag baby spinach
1/8 cup balsamic vinegar
1 (8 ounce) package crumbled feta cheese
1/2 fresh tomato, chopped (dried orcanned during the winter)
salt to taste
Bring a large potof 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 nutsand 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, as
Nutrition facts (per serving)
Calories (kcal) 526
Cals from Protein 11%
Total Fat 32.2g
Cals from Fat 54%
Cals from Carbohydrates 34%
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