Lemon orzo with roasted tomatoes

Serves 2 · About 30 minutes

The dinner I make when I want something bright and easy. Roast the tomatoes until they burst, then stir their juices through the pasta.

Ingredients

• 200 g orzo
• 300 g cherry tomatoes
• 2 tbsp olive oil
• 2 garlic cloves, finely chopped
• 2 handfuls baby spinach
• 1 lemon, zest and juice
• 75 g feta
• Salt and black pepper

Method

1. Heat the oven to 220°C / 425°F. Toss the tomatoes with a tablespoon of oil, salt, and pepper. Roast for 20 minutes, until softened and blistered.
2. Cook the orzo in salted water following the packet. Save a mug of cooking water before draining.
3. Warm the remaining oil in the empty pan. Add the garlic for 30 seconds, then the spinach until just wilted.
4. Stir in the orzo, tomatoes and their juices, lemon zest, and a squeeze of lemon. Add a splash of cooking water to loosen.
5. Finish with crumbled feta and black pepper. Taste before adding more lemon or salt.

Next time

A handful of chickpeas would make this a good lunch for the next day.