Prep time: 15 minutes Cook Time: 12 minutes

Yield: 4 Servings

1 lb Organic spinach, washed, dried,stems removed

1 pint grape or cherry tomatoes, halved

1 lemons,zested

1.5 C orzo, cooked al dente

3 TBSP Winterhill Extra Virgin Mission Olive Oil or Lemon Olive Oil

24 basil leaves,torn or thinly sliced

Salt & Pepper

Pile spinach leaves in stacks 1 on top of the other. Using kitchen shears or a sharp knife cut up the spinach into “confetti”. Pile shredded spinach into bottom of med size mixing bowl. Add tomatoes, lemon zest to the bowl with the spinach. Add hot cooked drained orzo pasta to the mixing bowl. The heat of the pasta will wilt the spinach, warm the tomatoes and get the veggie juices flowing and release the oils in the zest. Drizzle 3 TBSP of the olive oil over the pasta and toss to combine the veggies and orzo. Add basil, salt & pepper, toss to combine. Taste and adjust seasonings and serve.