Orzo with Spinach and Feta
From Cooking Light December 1999
5 cups water
2 cups uncooked orzo
5 cups coarsely chopped spinach
1 cup crumbled feta (I used reduced fat)
1 TBS olive oil
1 TBS lemon juice
1/2 tsp salt
Bring water to a boil in a medium saucepan. Add orzo. Cook 10 minutes; drain. Rinse with cold water; drain.
Combine pasta, spinach, and feta in a large bowl. Combine oil and remaining ingredients in a small bowl. Drizzle lemon mixture over pasta mixture; toss well to coat.
Yield: 8 servings (1 serving = 1 cup)
Fresh and easy side dish. This would go well as a side for almost any meat.