- 1/2 cup uncooked orzo pasta (3 oz.)
- 1 tsp olive oil
- 1 clove garlic, minced
- 1/8 tsp crushed red pepper
- 1/2 (5 oz.) package fresh baby spinach
- 1 cup cherry tomatoes, cut in half
- 1/8 tsp salt; 1/8 tsp pepper
Cook orzo according to package directions. Heat oil in nonstick skillet over medium-high heat. Add garlic and red pepper; saute 30 seconds. Add spinach, and saute 2 minutes or just until spinach wilts. Stir in tomatoes, salt and pepper; cook 1 minute longer. Toss together orzo and spinach mixture in a medium bowl. Makes 2 servings.