Orzo with Wilted Spinach and Pine Nuts

1 (16-oz) package uncooked orzo
1/4 cup olive oil
1/2 tsp minced garlic
1/2 tsp dried basil
1/2 tsp crushed red pepper flakes
1 cup pine nuts
1 (10-oz) bag baby spinach
1/8 cup balsamic vinegar
1 (8-oz) package crumbled feta cheese
1/2 jar chopped sun dried tomatoes
1 14 oz can artichoke hearts rinsed and drained

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 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, artichokes and sun-dried tomatoes. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese.

This makes a ton so there are yummy leftovers for lunch for the week. I also use fresh herbs when possible and cut the olive oil back a bit too.


Number of Servings: 10

Recipe submitted by SparkPeople user MBER2Z.