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Year of the Noodle: Week 16

We’re moving in one week, which means that last weekend I did the ceremonial pre-move purge.  I LOVE doing this.  Getting rid of stuff makes me so happy.  Because of it we really have very little stuff – and like to keep it that way.  In the year we’ve lived in our current place we haven’t accumulated much, but I managed to toss a number of expired sunscreen bottles, clear out old files, and simplify our space.

I also cleaned out the fridge and pantry – which inspired me to make this dish.  I refused to move the random box of orzo in the pantry, so it was destined for Year of the Noodle.  Alongside some feta leftover from the last noodle dish, and spinach (which I always have on hand),  I managed to whip up this basic recipe.

It’s simple.  Nothing special, but easy and fast to make and a great use of leftover ingredients.  I’ll probably be packing and a little mia for a few days – please excuse my blogging absence :)

Orzo with Spinach and Feta

  • 1/2 pound orzo
  • 1 pound spinach, trimmed and chopped
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper
  1. Cook the orzo according to directions on package.
  2. During the last minute of cooking time, stir in the spinach. Once the spinach wilts, drain the orzo and spinach, and place them in a large bowl.
  3. Add feta, lemon juice and olive oil. Toss. Season with salt and pepper.
Source: Ezra Pound Cake
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