Recipe: Orzo with Spinach & Tomatoes

We are in the process of buying a house (ahh!) and one of my goals is to play Iron Chef with what we have in our fridge and pantry.  I figure that whatever we are able to consume now is that much less that we have to pack and move later.

What we had: Orzo, black olives, green onions, parmesan cheese, ricotta, olive oil, balsamic vinegar, salt and pepper
What I picked up: Fresh spinach and tomatoes

The dish was easy, fast and turned out really tasty.  I have to give my honey credit for the idea to add in some balsamic vinegar.  Yum. 

Orzo with Spinach and Tomatoes

Ingredients: 

• 1 pound orzo pasta
• 2 cups fresh baby spinach
• 1 cup cherry or grape tomatoes, halved (I used mini heirloom)
• 1 can black olives, halved
• 2 green onions -- white and green parts, thinly sliced
• 1 cup shredded parmesan cheese
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste 
• Ricotta (optional topping)
• A handful of fresh parsley, chopped (optional topping)

Directions: 

1. Cook the orzo to al dente according to the package instructions. 
2. While pasta is cooking, combine the spinach, tomatoes, olives and green onions in a large bowl.  Set aside.
3. When the pasta is done, drain and immediately pour into the bowl with the vegetables.  Stir until the spinach begins to wilt.  
4. Drizzle in the olive oil and balsamic vinegar and stir to combine.
5. Stir in the parmesan. 
6. Season with salt and pepper to taste.
7. Top each serving with a dollop of ricotta and a sprinkle of freshly chopped parsley (if using).