Orzo with Spinach and Tomatoes

1 1/2 cups uncooked orzo pasta
1 (5-oz.) package of fresh baby spinach
1 pint grape tomatoes, halved
2 lemons, zested
Juice of 1/2 lemon
2 Tbsp. olive oil
1/2 cup fresh basil leaves, thinly sliced
1/2 cup feta cheese, cut into 1/2″ cubes
Salt and pepper

Cook orzo in a large pan of boiling salted water just until al dente. Don’t overcook. While orzo is cooking, stack spinach leaves on top of each other and thinly slice to make julienne strips. Pile shredded spinach into a large serving bowl.

Halve grape or cherry tomatoes — I used both yellow and red — and add to bowl with spinach. Add lemon zest.

When orzo is cooked, drain and add to bowl. Allow everything to sit for a minute or two — the heat of the pasta will wilt the spinach, warm the tomatoes and release the flavor of the lemon zest.

Drizzle 2 Tbsp. of olive oil over the pasta and the juice of 1/2 lemon. Sprinkle with the fresh basil and feta cheese and toss to combine. Season with salt and pepper to taste.

Serves 4 to 6
WW SmartPoints per 6 servings: 6