Description
8 oz orzo pasta
2 tablespoons olive oil
2 cloves garlic, minced
4 cups fresh spinach, chopped
1/2 cup crumbled feta cheese
1/4 cup sun-dried tomatoes, chopped
1/4 cup toasted pine nuts
1 tablespoon fresh lemon juice
Salt and black pepper, to taste
1 tablespoon fresh basil, chopped (optional)
Directions
Cook orzo pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant.
Stir in chopped spinach and cook for 2–3 minutes until wilted.
Add cooked orzo to the skillet, tossing to combine with the spinach and garlic.
Stir in crumbled feta cheese, sun-dried tomatoes, pine nuts, and lemon juice. Season with salt and black pepper.
Garnish with fresh basil, if desired, and serve immediately.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 330 per serving, Servings: 4
Step-by-Step Guide
1. Cook the Orzo: Bring a large pot of salted water to a boil. Add the 8 oz of orzo pasta and cook according to package directions until al dente. Drain well and set aside.
2. Sauté the Aromatics: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the 2 minced garlic cloves and sauté for about 1 minute, just until fragrant and golden.
3. Wilt the Spinach: Add the 4 cups of chopped fresh spinach to the skillet. Cook, stirring frequently, for 2-3 minutes until the spinach has completely wilted and reduced in volume.
4. Combine Pasta & Greens: Add the drained orzo to the skillet with the spinach and garlic. Toss everything together until the pasta is evenly coated with the oil and spinach mixture.
5. Add Remaining Ingredients: Remove the skillet from the heat. Stir in the 1/2 cup crumbled feta, 1/4 cup chopped sun-dried tomatoes, 1/4 cup toasted pine nuts, and 1 tablespoon of fresh lemon juice. Season generously with salt and black pepper to taste.
6. Final Touches: Transfer to a serving dish and garnish with 1 tablespoon of chopped fresh basil if using. Serve immediately while warm.
Serving Suggestions
This versatile orzo dish can be served warm, at room temperature, or even chilled. For a complete meal, pair it with grilled chicken, shrimp, or salmon. It makes an excellent side for lamb chops or a hearty vegetarian main course. For a picnic or potluck, pack it in a sealed container—the flavors meld beautifully as it sits.
How-to Summary
Cook orzo pasta until al dente. In a separate skillet, sauté garlic in olive oil, then wilt fresh spinach. Combine the cooked orzo with the spinach mixture. Off the heat, stir in feta cheese, sun-dried tomatoes, toasted pine nuts, and lemon juice. Season with salt and pepper, garnish with fresh basil, and serve.
Frequently Asked Questions
Can I make this dish ahead of time? Yes. Prepare the dish completely, let it cool, and store it in an airtight container in the refrigerator for up to 2 days. The pine nuts may soften slightly. Bring to room temperature or reheat gently before serving.
What can I use instead of pine nuts? Toasted slivered almonds, chopped walnuts, or even pepitas (pumpkin seeds) make excellent, more affordable substitutes for pine nuts.
Is there a substitute for feta cheese? Goat cheese crumbles or ricotta salata would work well. For a dairy-free version, try a vegan feta alternative or nutritional yeast for a cheesy flavor.
Can I use frozen spinach? Yes. Thaw and thoroughly squeeze all excess water from 10 oz of frozen chopped spinach before adding it to the skillet with the garlic.
How do I toast pine nuts? Place them in a dry skillet over medium-low heat. Shake the pan frequently for 3-5 minutes until they are lightly golden and fragrant. Watch closely as they burn easily.
Common Mistakes to Avoid
Avoid overcooking the orzo, as it will become mushy when combined with the other ingredients. Ensure your sun-dried tomatoes are not packed in excessive oil; pat them dry before chopping to prevent a greasy dish. Do not add the feta cheese while the skillet is still on high heat, as it can melt and become oily instead of maintaining its crumbly texture. Finally, always toast your pine nuts to unlock their full flavor.
Conclusion
This Spinach and Feta Orzo is a testament to how simple ingredients can create a spectacular meal in just 20 minutes. The combination of creamy feta, sweet sun-dried tomatoes, earthy spinach, and crunchy pine nuts offers a perfect balance of textures and flavors. It’s a reliable, crowd-pleasing recipe that is as suitable for a quick weeknight dinner as it is for entertaining guests. Give it a try and enjoy this delicious, effortless pasta dish.
