Ingredients
1 package (16 ounces) orzo pasta1 cup pine nuts1 garlic clove, minced1/2 teaspoon dried basil1/2 teaspoon crushed red pepper flakes1/4 cup olive oil1 tablespoon butter2 packages (6 ounces each) fresh baby spinach1 teaspoon salt1/4 teaspoon pepper1/4 cup balsamic vinegar2 cups crumbled feta cheese1 large tomato, finely chopped
Preparation
In a large saucepan, cook pasta according to package directions.
Meanwhile, in a Dutch oven over medium heat, cook the pine nuts, garlic, basil and pepper flakes in oil and butter just until nuts are lightly browned.
Add the spinach, salt and pepper; cook and stir just until spinach is wilted, 4-5 minutes longer. Transfer to a large bowl.
Drain pasta. Stir into spinach mixture. Drizzle with vinegar; sprinkle with cheese and tomato.
