Spring Orzo Pasta

Ingredients

4 qts. water

1 cup orzo pasta

Salt

2 cloves garlic, chopped

1 tablespoon olive oil, plus more for drizzling

½ bunch asparagus, bottoms snapped off and cut into 2” pieces

2 cups spinach

Salt and pepper

2 oz. crumbled feta cheese

½ cup toasted almonds

Directions

Bring 4 qts. salted water to a rapid boil.  Add pasta. Cook 8 to 10 minutes until desired tenderness.  Drain and rinse, set aside.

In a skillet add olive oil, garlic, and asparagus.  Cook over medium high heat 4 to 5 minutes, stirring frequently to prevent the garlic from burning.

Then stir in spinach.  Cook until spinach is wilted and most of the moisture is burned off.  Season lightly with salt and pepper.

Stir vegetables into the pasta. Add feta crumbles. Then top with toasted almonds.  Serve hot or cold.

Notes: If the salad is dry, add a drizzle of olive oil or a squeeze of fresh lemon juice.

Add almonds right before serving.