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Ingredientes
- 1 lb spinach washed, dry,
- Â Â stems removed
- 1 pt grape or possibly cherry tomatoes halved
- 2 x lemons zested
- 1Â 1/2 c. orzo cooked al dente
- 1 Tbsp. extra-virgin extra virgin olive oil
- 24 x basil leaves torn, or possibly
- Â Â thinly sliced
- Â Â Coarse salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- 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 possibly cherry tomatoes with a paring knife and add in them to the mixing bowl. Add in the zest of 2 lemons to the bowl and save the lemons in the refrigerator to juice for another recipe.
- Add in warm cooked and liquid removed orzo pasta to the mixing bowl. The heat of the pasta will wilt the spinach and hot 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. extra-virgin extra virgin olive oil over the pasta and toss to combine the veggies and orzo. Add in basil and salt and pepper and toss to combine. Taste your orzo to adjust seasonings and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 4 servings | |
| Calories 436 | |
| Calories from Fat 45 | 10% |
| Total Fat 5.24g | 7% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 79mg | 3% |
| Potassium 869mg | 25% |
| Total Carbs 83.88g | 22% |
| Dietary Fiber 5.9g | 20% |
| Sugars 14.32g | 10% |
| Protein 15.12g | 24% |
