Ingredients:
1 (16 ounce) packages uncooked orzo pasta
1/2 cup olive oil
2 tablespoons margarine
3 -4 garlic cloves, minced
2 teaspoons dried basil
1/2 teaspoon crushed red pepper flakes
1 cup unsalted roasted sunflower seeds
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 (8 ounce) packages crumbled feta ( I use one with mediterranean herbs, but plain is OK too)
1 medium tomatoes, chopped
1 tablespoon balsamic vinegar
salt, to taste
grated parmesan cheese, to taste
Directions:
Bring a large pot of water to boil and cook orzo according to package directions.
While orzo is cooking, heat olive oil and margarine in a saucepan. Add garlic, basil and red pepper flakes and saute’ 2-3 minutes. Add sunflower seeds, cook for one minute. Add spinach and heat through. Keep spinach mixture warm.
Drain orzo & return to pot. Add spinach mixture, feta, chopped tomato, balsamic vinegar and salt. Mix well.
Serve with grated parmesan to sprinkle on top.
Servings: 8
Time preparation: 10 min.
Time total: 20 min.