I know I've posted this before but it's one of my favorites!
Orzo with Spinach and Tomatoes
1 lb spinach, washed, dried, stems removed
1 pint grape or cherry tomatoes, halved
2 lemons, zested
1 ½ c orzo, cooked al dente
1 Tbsp olive oil
24 basil leaves, torn or thinly sliced
Salt and pepper
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 Tbsp 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.
