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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Easy & delish, this has become a staple in our home. It tastes even better reheated the next day! Ingredients:
1 (16 ounce) package uncooked orzo pasta |
1/2 cup olive oil |
2 tablespoons margarine |
3 -4 garlic cloves, minced |
2 teaspoons dried basil |
1/2 teaspoon crushed red pepper flakes |
1 cup unsalted roasted sunflower seeds |
2 (10 ounce) packages frozen chopped spinach, thawed and drained |
1 (8 ounce) package crumbled feta (i use one with mediterranean herbs, but plain is ok too) |
1 medium tomato, chopped |
1 tablespoon balsamic vinegar |
salt, to taste |
grated parmesan cheese, to taste |
Directions:
1. Bring a large pot of water to boil and cook orzo according to package directions.
2. While orzo is cooking, heat olive oil and margarine in a saucepan. Add garlic, basil and red pepper flakes and saute' 2-3 minutes. Add sunflower seeds, cook for one minute. Add spinach and heat through. Keep spinach mixture warm.
3. Drain orzo & return to pot. Add spinach mixture, feta, chopped tomato, balsamic vinegar and salt. Mix well.
4. Serve with grated parmesan to sprinkle on top.
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