Lemon Garlic Orzo with Spinach and Tomatoes

One of those “Couldn’t be Easier” recipes with a great balance of flavor and texture.

Lemon Garlic Orzo with Spinach and Tomatoes
Prep time: 
Cook time: 
Total time: 
Serves: 6
One of those "couldn't be easier" recipes for a side dish with a tangy lemon flavor.
  • 1 lb Flour City Pasta Lemon Garlic Orzo, cooked al dente (4-6 minutes in boiling water)
  • 15 ounce container baby spinach, rinsed and stems removed
  • 1 pint grape or cherry tomatoes
  • Zest One Lemon
  • 1 TBS extra virgin olive oil
  • ½ cup fresh basil leave, thinly sliced
  1. Bring several quarts of water to boil and add orzo. Cook 4-6 minutes until al dente
  2. Thinly slice spinach leaves and place in medium sized bowl
  3. Slice tomatoes in half and add to spinach
  4. Add the lemon zest
  5. Add cooked orzo to the bowl. The warm pasta will wilt the spinach a bit.
  6. Drizzle oil over pasta and toss to combine.
  7. Add basil.
  8. Salt and pepper to taste.


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