I found this pasta in a 30 Minute Meals book with Rachel Ray. She had a different dressing for the pasta but I liked the idea of cooking the thinly sliced spinach in the pasta. I went with a lemon dressing for the pasta since it would add some nice brightness to this summer dish. You could make this a main course by adding some grilled chicken or keep it vegetarian for a great make ahead side dish.
Ingredients:
Dressing:
2 Tbsp lemon juice
3 Tbsp olive oil
1 clove garlic, grated or finely minced
1 tsp. salt
1 tsp. black pepper
1/2 tsp. red chili flakes
1/2 tsp. italian seasoning
Pasta:
1/2 lb orzo pasta
1 cup fresh spinach, thinly sliced
1/2 lb cherry tomatoes, halved
1/2 cup shredded chicken, optional
1/2 cup parmesan cheese, grated
1 Tbsp chopped basil
Directions:
1. Boil a large pot of salted water. Combine all dressing ingredients in a large bowl. Whisk together until combined. Set aside.
2. Cook orzo pasta according to package directions. (Typically 4-6 minutes depending on the brand).
3. While pasta cooks, thinly slice spinach leaves and halve cherry tomatoes. Add to bowl with dressing but wait to stir together.
4. Once pasta is cooked, drain excess water and add to bowl with dressing and veggies. Toss everything together. The goal is for the hot pasta to slightly wilt the spinach and warm the tomatoes. The pasta will soak up some of the dressing. Add in half of the parmesan cheese and basil and stir gently until combined.
5. Take pasta mixture and put on a plate. Top with reserved parmesan cheese and basil. Serve warm or at room temperature.
