Ingredients
3/4 pound fresh spinach, washed and stems removed
1 pint grape tomatoes, halved
2 lemons, zested
1 1/2 cups orzo, cooked al dente
1 Tablespoon olive oil
24 basil leaves
Salt and Pepper to taste
Instructions
Place the spinach leaves in stacks, one on top of the other, Thinly slice the stacks of leaves to make spinach confetti. Place shredded spinach in bottom of a medium sized bowl.
Cut the grape tomatoes in half and add them to the same bowl.
Zest two lemons. Add zest to bowl and save lemons for another time.
Add hot and cooked orzo to the mixture. The heat of the pasta will wilt the spinach, release the oil from the lemon zest and warm the tomatoes. Toss lightly to combine.
Drizzle one Tablespoon of olive oil over the pasta and stir to combine.
Shred basil leaves in similar manner to the spinach. Add shredded basil, salt and pepper.
Toss to combine.
Serve warm or at room temperature.