Orzo with Spinach & Roasted Tomatoes
- 1 pint cherry tomatoes, halved
- 1 pinch sea salt
- 2 tsp olive oil
- 2 cups orzo pasta
- 12 oz baby spinach
- 4 tbsp garlic-infused olive oil
- 3 cloves garlic, thinly sliced
- 1 lemon, zest and 1/4 cup juice
- 3/4 cup Parmesan cheese for topping
- 1/4 cup parsley, finely minced
- 1/2 cup pine nuts, toasted
Set an oven rack to the highest position in the oven and preheat oven to 400F. Toss cherry tomatoes with a pinch of sea salt and 2 teaspoons olive oil. Transfer to a parchment-lined sheet pan and roast on the top rack for 40 minutes. Switch the oven to broil and broil for 1 minute to slightly char the tomatoes.
While the tomatoes are cooking, fill a medium-sized pot with water, add a large pinch of salt, and bring water to a boil. Add orzo and cook, stirring occasionally, for 7-9 minutes or according to package instructions. Strain and set aside.
Heat a sauté pan over medium-high heat. Add 1 tablespoon garlic-infused olive oil. Sauté spinach along with a pinch of salt and cook until wilted. Remove spinach from pan and sauté garlic in 1 tablespoon of oil until fragrant.
In a large bowl, combine orzo, sautéed spinach, roasted tomatoes, garlic, lemon zest and juice, Parmesan cheese, parsley, pine nuts, and two large pinches of salt and pepper. Adjust salt and lemon to taste if necessary.
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