Spinach and Feta Orzo

Ingredients

• 1/2 lb uncooked orzo pasta
• water
• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 garlic cloves, minced

• 1 (10 ounce) package frozen chopped spinach, defrosted, squeezed to remove excess moisture
• 1/2 teaspoon dried red chili pepper flakes
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped kalamata olive
• 1/4 cup chopped sun-dried tomato

Directions

1. 1

   Cook orzo pasta in a large pot of boiling water about 12 minutes, drain, rinse under cold water in a colander and drain again.

2. 2

   Meanwhile, heat the oil in a skillet over medium heat. Add the onions and garlic and saute 3 minutes until softened. Add the defrosted spinach and continue to saute 4 minutes until tender. Add the red chili flakes and cooked orzo and continue to saute 2 minutes longer. Remove from the heat and add the feta, olives and sun-dried tomatoes. Serve warm or at room temperature. Makes 6 servings.