Elegant Orzo with Wilted Spinach and Pine Nuts Recipe - Allrecipes.com
Elegant Orzo with Wilted Spinach and Pine Nuts Recipe
  • READY IN 30 mins

Elegant Orzo with Wilted Spinach and Pine Nuts

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Feb 25, 2006

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 very bland dish. I skipped over the balsamic vinegar for the first bite, thought it was boring, then added it in and it transformed the dish and rocketed it from 3 stars to 5. This also tastes great with baked zucchini chips on the side.

Most Helpful Critical Review
May 03, 2011

Too much oil, half the pasta, double the spinach

Feb 13, 2009

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 little too hot for hubby's sensitive innards, so be careful with children or those who can't tolerate any "heat." And I didn't even use as much as the recipe called for! Because this is such a fresh and colorful dish I thought it would be better suited with fresh basil, and I used halved grape tomatoes for additional color and texture. I went heavier on the garlic, about one clove for the recipe scaled to two servings. I served this with a rather robust chicken dish so the fact this was light on any additional spices or herbs made this the perfect accompaniment. I think what I like best about this is that it's just so darn pretty on the plate!

May 08, 2005

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 provide a refreshing tang; the pine nuts give a wonderful fragrance; the orzo and wilted spinach in spices serve as a nice base. And it's quite pretty.<br>One nice feature of the recipe is that the main ingredients are prepared separately so each person can mix them to his or her own preference. (I like more spinach (50% more) and much more tomatoes (100% more) and less cheese (33% less).) <br> Some changes: I used half the olive oil and 2/3rds the butter.

Oct 16, 2004

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 again!!

Jul 09, 2006

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.

Apr 20, 2006

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 of year. Made far more than we could eat in one meal, so I stirred in some quartered artichoke hearts and balsamic vinaigrette salad dressing, and had a delicious pasta salad! Thanks for the post!

Jun 05, 2005

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


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  • Calories
  • 550 kcal
  • 27%
  • Carbohydrates
  • 49.1 g
  • 16%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 32.5 g
  • 50%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 17.4 g
  • 35%
  • Sodium
  • 514 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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