1 C dry orzo
1 small red onion
4 large cloves garlic
3 T extra virgin olive oil
1/2 t balsamic vinegar
1 pint organic grape tomatoes
2 C (firmly packed) organic baby spinach
1/4 C toasted pine nuts
sea salt & freshly ground black pepper, to taste
Bring a medium pot of water to a boil. Cook orzo to package instructions.
Meanwhile, chop the red onion and mince the garlic. Add to a large skillet over medium heat with 3 T extra virgin olive oil. Let onions sweat 3-4 minutes.
Rinse and dry grape tomatoes. Add to the pan with the onion and garlic. Add to the pan 1/2 t balsamic vinegar. Sprinkle tomatoes with salt and freshly ground black pepper. Let the tomatoes cook over medium heat for about 5 minutes- until about to burst.
When the orzo is finished cooking, drain and add into skillet with tomato mixture. Add in spinach and toss together with the tomatoes and orzo until it is wilted. Top with toasted pine nuts and season with additional salt and pepper, if necessary.