Description
1 cup orzo pasta
2 tablespoons olive oil
2 cloves garlic, minced
4 cups fresh spinach, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1/2 cup crumbled feta cheese
1/4 cup sun-dried tomatoes, chopped
1/4 cup toasted pine nuts (optional)
1 tablespoon fresh lemon juice
Directions
Cook orzo according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add chopped spinach, salt, black pepper, oregano, and red pepper flakes. Cook for 2–3 minutes until spinach is wilted.
Stir in the cooked orzo, crumbled feta, and sun-dried tomatoes. Toss until well combined.
Remove from heat and drizzle with fresh lemon juice. Garnish with toasted pine nuts if desired.
Serve warm or chilled as a side dish or light meal.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 280 per serving, Servings: 4
