This is an awesome clean-out-the-fridge dish. Throw in any other vegetables you have on hand: zucchini, squash, asparagus, peas or artichokes would all be wonderful. What really makes this special is the roasted tomatoes.
If you’ve never roasted tomatoes you’re in for a treat. I’m always shocked by how just a little time in the oven will do so much to intensify the flavor and sweetness of tomatoes. If there’s any olive oil left in the pan after roasting, make sure to add it to the salad, too.
I cooked the tomatoes in our little toaster oven so I didn’t even have to heat up the kitchen on a hot summer evening. And, after throwing away the foil that lined the baking sheet, I only had one dish to clean. Win!
- 1 tbs olive oil, divided
- 1 c grape tomatoes
- 1 c orzo
- 1 c frozen roasted corn, thawed
- 1 c packed spinach
- 1/4 c basil, chopped
- Juice of 1/2 lemon
- salt and freshly ground pepper, to taste
Preheat oven to 350F.
Toss tomatoes with 2 tsp olive oil, salt and plenty of pepper. Cook on a foil-lined baking sheet for 30 minutes. You'll hear the tomatoes popping.
Meanwhile, cook orzo according to package instructions and drain. Toss with remaining 1 tsp olive oil and set aside.
Combine cooked orzo with tomatoes, corn, spinach, basil, lemon juice and season to taste.
Calories 230 / Total Fat 4.7g / Saturated Fat 0.6g / Cholesterol 0mg / Sodium 9mg / Potassium 229mg / Total Carbohydrates 41.1g / Dietary Fiber 3.1g / Sugars 4.6g / Protein 6.9g
Weight Watchers Points: 4 / PointsPlus: 6