Thursday, May 02, 2013
I'm all about a dish that pretty much covers it all, add a slab of beef to the side and everyone will be happy.
Ingredients: 16 oz pkg uncooked orzo (I found this in the pasta aisle, though it looks like a large rice), 1/2 c. olive oil, 2 T butter, 1/2 t. minced garlic, 1/2 t. dried basil, 1/2 t. crushed red pepper flakes (skip this if you don't like a little kick), 1 c. pine nuts, 10 oz pkg baby spinach (fresh), 1/8 c. balsamic vinegar, 8 oz pkg crumbled feta cheese, 1/2 c. tomato-chopped, salt to taste.
Instructions: Cook pasta for 8-10 minutes. Drain. In a separate skillet heat olive oil and butter. Stir in garlic, basil, and red pepper. Reduce heat to medium. Stir in pine nuts and cook until slightly brown. Add spinach, cover and cook on low for 5 minutes (until spinach is wilted...it takes up about a 6th of the space once it's done 'wilting'). Toss spinach in orzo pasta. To serve, drizzle with vinegar and sprinkle feta and tomatoes on top. Season with salt to taste.