Elegant Orzo with Wilted Spinach and PIne Nuts

I found this when I searched allrecipes.com using the ingredients spinach and red pepper. In this case it was calling for red pepper flakes, which I went light on, but caught my eye none the less. This was good warm and cold (the next day as left overs). This strikes me as a very forgiving recipe so adding and subtracting at will is probably OK. I think adding fresh basil at the end would make it very good too.

INGREDIENTS
1 (16 ounce) package uncooked orzo
1/2 cup olive oil
2 tablespoons butter
1/2 teaspoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
1 cup pine nuts
1 (10 ounce) bag baby spinach
1/8 cup balsamic vinegar
1 (8 ounce) package crumbled feta cheese
1/2 fresh tomato, chopped (I used 1 package of grape tomatoes cut in half)
salt to taste

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
Heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned. Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes. Allow guests to adjust seasoning with salt, as needed.