Ingredients
8
8 servings
- •4 cups chicken broth
- •1 (16 ounce) package orzo pasta
- •1.5 tablespoons butter
- •0.25 cup extra-virgin olive oil
- •1.5 teaspoons minced garlic
- •1 cup pine nuts
- •0.5 teaspoon dried basil
- •0.5 teaspoon dried thyme
- •0.25 teaspoon crushed red pepper flakes
- •1 cup pitted kalamata olives
- •1 (2 ounce) jar capers, with liquid
- •12 ounces basil-flavored feta cheese
- •1 (10 ounce) bag fresh spinach leaves, chopped
- •1 tablespoon lemon juice
Instructions
- Bring chicken broth to a boil over high heat. Add orzo pasta and cook until al dente, 8 to 10 minutes. Drain well, then pour orzo into a bowl and toss with butter to keep it from sticking; set aside.
- While pasta is cooking, heat olive oil in a skillet over medium heat. Stir in garlic and cook until garlic softens and the aroma mellows, about 2 minutes. Stir in pine nuts, basil, thyme, and red pepper flakes. Cook and stir until pine nuts have toasted to a light golden brown.
- Stir pine nut mixture into orzo along with olives, capers, and feta cheese. Toss in spinach and lemon juice.
- Serve either warm or cold, but it's better the next day.
Nutritional Facts
Per 8 servings
- Calories: 554
- Carbohydrate: 50g
- Fat: 32g
- Fiber: 4g
- Protein: 19g
- Sugar: 5g
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