Greek Orzo
Servings 4
Equipment
- Large saucepan
Ingredients
- 8 oz of orzo prepared per instructions
- A handful of baby spinach
- A handful of grape tomatoes sliced in half
- A handful of kalamata olives sliced in half
- 2 tbsp red onion diced
- 2 tbsp olive oil
- Juice of ½ a small lemon
- Sea salt and freshly cracked lemon pepper to taste
- Pinch of crushed red pepper flakes to taste
- Pinch of dried oregano to taste
- Feta cheese to taste
Instructions
- Cook the orzo in a large saucepan of well-salted water per instructions, drain, reserving ¼ cup of the pasta cooking water, then pour the drained orzo back into the pot.
- Add the baby spinach, grape tomatoes, kalamata olives, red onion, olive oil, lemon juice, sea salt, freshly cracked lemon pepper, and oregano to taste. Stir until evenly mixed. Add a bit of reserved pasta water as needed.
- Pour into a serving dish and top with feta cheese. Enjoy.