Elegant Orzo with Wilted Spinach and Pine Nuts


Orzo pasta with wilted spinach, feta cheese, tomatoes, and balsamic vinegar - goes well with fish or chicken.

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
8 servings


  • 1 (16 ounce) package uncooked orzo

  • ½ cup olive oil

  • 2 tablespoons butter

  • ½ teaspoon minced garlic

  • ½ teaspoon dried basil

  • ½ teaspoon crushed red pepper flakes

  • 1 cup pine nuts

  • 1 (10 ounce) bag baby spinach

  • cup balsamic vinegar

  • 1 (8 ounce) package crumbled feta cheese

  • ½ fresh tomato, chopped

  • salt to taste


  1. 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.

  2. Heat olive oil and butter 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.

  3. Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes. Allow guests to adjust seasoning with salt, as needed. Enjoy!

Nutrition Facts (per serving)

550 Calories
33g Fat
49g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 550
% Daily Value *
Total Fat 33g 42%
Saturated Fat 10g 48%
Cholesterol 33mg 11%
Sodium 514mg 22%
Total Carbohydrate 49g 18%
Dietary Fiber 4g 16%
Total Sugars 3g
Protein 17g
Vitamin C 10mg 50%
Calcium 194mg 15%
Iron 5mg 26%
Potassium 408mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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