Orzo with Spinach and Tomatoes

INGREDIENTS

1 lb spinach, washed, dried, stems removed, and very thinly sliced
1 pint grape or cherry tomatoes, halved
Zest of 2 lemons
1.5 cups orzo, cooked to al dente, drained, still hot
1 Tbsp extra virgin olive oil
24 basil leaves, torn or thinly sliced
Sea salt and pepper, to taste

DIRECTIONS

Pile shredded spinach into the bottom of the a medium-sized mixing bowl. Add halved grape or cherry tomatoes. Add the lemon zest and hot orzo to the bowl so the heat of the pasta will wilt the spinach and get the juice flowing from the tomatoes. The heat will also release the flavour of the lemon zest.

Drizzle olive oil over the pasta and toss to combine. Add basil, salt, and pepper and toss again. Taste, adjust seasonings as needed, and serve warm.