-16 oz. orzo pasta
-1/2 c. extra virgin olive oil
-6 cloves of garlic, 3 finely minced, 3 sliced
-4 c. or about 8 oz. fresh baby spinach, packed, cut into thin strips
-1 sm. head of radicchio, quartered and cut into thin strips
-pinch of red pepper flakes
-3/4 c. sun-dried tomatoes packed in oil, cut into thin strips (or use your cherry tomatoes from your box)
-3 T. capers
-2 lemons, zest and juice
-sea salt and freshly ground pepper to taste
Cook orzo in boiling salted water until al dente, about 8 minutes.
Drain in a fine mesh strainer, but reserve 1 cup of pasta water for later.
In a deep skillet, heat the extra virgin olive oil (you can use the oil
from the sun-dried tomatoes and just add to it if you don’t have 1/2 a cup). Add both the sliced and minced garlic and cook for about 30 seconds. You want the garlic to be a bit fragrant, but not brown.
Add in the spinach and radicchio along with a pinch of salt and a pinch of the red pepper flakes. Cook, stirring occasionally, until the spinach and radicchio is just wilted and their color is bright. Add in the sun- dried tomato capers and orzo and stir for about 30 seconds. If pasta is not moist enough, add reserved pasta water in small amounts until you get your preferred consistency. Remove the skillet from the heat.
Add lemon juice and zest. Season with salt and pepper to taste. Serve warm or at room temperature. Enjoy!