1 (16 ounce) package uncooked orzo

1/4 cup olive oil

2 tablespoons butter

1/2 teaspoon minced garlic

1/2 teaspoon dried basil

1/2 teaspoon crushed red pepper flakes

1/2 to 3/4 cup pine nuts

1 (10 ounce) bag baby spinach

1/8 cup balsamic vinegar

1 package of crumbled feta cheese

1/2 fresh tomato, chopped or use sun dried tomatoes

salt to taste

 

Cook pasta and set aside. Heat olive oil and butter in 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.

 

Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes.