Orzo With Spinach And Tomatoes Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
154
FAT
17%
CHOL
1%
SOD
8%

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Ingredients for 4 servings

1 pint grape or cherry tomatoes, halved

1 tablespoon extra-virgin olive oil, 1 turn of the bowl

1 1/2 cups orzo, cooked to al dente

1 pound spinach, washed, dried, stems removed

2 lemons, zested

24 basil leaves, torn or thinly sliced

Salt and pepper

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