INGREDIENTS

1. 10ouncesspinach
2. 1pintcherry tomatoes, halved
3. 2lemons, zest of
4. 1 1/2cupsorzo pasta, cooked
5. 1tablespoonolive oil
6. 24basil leaves, thinly sliced
7. salt and pepper

DIRECTIONS

1. Working in small piles, shred the spinach into ribbons.
2. Place in the bottom of a medium sized mixing bowl.
3. Add the tomatoes, along with the lemon zest.
4. Add the hot orzo to the bowl.
5. The heat of the pasta will wilt the spinach and warm the tomatoes.
6. It will also release the flavor and oils from the lemon zest.
7. Drizzle olive oil over the pasta and toss to combine.
8. Add the basil, salt and pepper and toss again.