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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."
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30 m servings 550 cals
Original recipe yields 8 servings


  • Calories:
  • 550 kcal
  • 27%
  • Fat:
  • 32.5 g
  • 50%
  • Carbs:
  • 49.1g
  • 16%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 514 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Cook

  • Ready In

  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!

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Read all reviews 194
  1. 268 Ratings

Most helpful positive review

I thought this was wonderful. It was very tasty and fun to make. My advice to anyone who makes it, make sure you use balsamic vinegar at the end (it's not optional!), otherwise this will be a ve...

Most helpful critical review

Too much oil, half the pasta, double the spinach

Most helpful
Most positive
Least positive

I thought this was wonderful. It was very tasty and fun to make. My advice to anyone who makes it, make sure you use balsamic vinegar at the end (it's not optional!), otherwise this will be a ve...

This was a hit and a miss in our house. I liked the idea of the feta, but not hubs, so I unfortunately had to leave it out. I loved the little spark the red pepper flakes added, but it was a lit...

Very good. I tried this recipe to use up some extra pine nuts and I wasn't just pleasantly surprised, I was astonished how good it was. The cheese adds a delicious creaminess; the tomatoes p...

Elegant is right! Really easy to make and it tasted gourmet! I had tomato/basil feta which was excellent on top. I might toss in a few sundried tomatoes next time. Will definitely make agai...

I've made this about six times now and I find myself looking forward to it each time. Other reviewers are correct, don't skimp on the spinach and cut the oil. Great for a summer side dish.

Absolutely first rate! Follow other reviewers advice and cut way back on the fats - 2 tablespoons of olive oil and no butter. Also didn't add any tomato because they're so disgusting this time...

This recipe was great! Only additions were capers, sundried tomatoes and black olives! YUM!

I'm in the "just okay" camp. Definitely needs some more zip. After the pine nuts and spinach are sauteed, my reaction was "That's a lot of oil to pour over the orzo." But, it works out fine. ...

This recipe was great. I didn't have any orzo on hand, so substituted it with Basmati rice and it worked out wonderfully. This was a great way to sneak in some spinach without any complaints.