Orzo With Spinach And Tomatoes

By á-174942

Ingredients

• 1 pound spinach washed, dried, stems removed
• 1 pint grape or cherry tomatoes halved
• 2 lemons zested
• 1 1/2 cups orzo cooked al dente
• 1 tablespoon extra-virgin olive oil
• 24 basil leaves torn, or thinly sliced
• Coarse salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Pile spinach leaves in stacks 1 on top of the other. Thinly slice stacks of leaves to make spinach confetti. Pile shredded spinach into the bottom of a medium-sized mixing bowl.

Halve grape or cherry tomatoes with a paring knife and add them to the mixing bowl. Add the zest of 2 lemons to the bowl and save the lemons in the refrigerator to juice for another recipe.

Add hot cooked and drained orzo pasta to the mixing bowl. The heat of the pasta will wilt the spinach and warm the tomatoes at the bottom of the bowl and get the juices flowing from veggies. The heat of the pasta will also release the flavor and oils in the lemon zest.

Drizzle 1 tablespoon extra-virgin olive oil over the pasta and toss to combine the veggies and orzo. Add basil and salt and pepper and toss to combine. Taste your orzo to adjust seasonings and serve.

This recipe yields 4 servings.