6 cups fresh spinach, steamed lightly and chopped
1 lb. dry orzo (or other small-shaped pasta)
3 tablespoons extra virgin olive oil
1/4 cup minced chives
1 cup chopped fresh Italian parsley leaves
1 tablespoon minced fresh oregano leaves
2 teaspoons minced garlic
salt and pepper to taste
Shaved Parmesan, Romano cheese or shredded vegan cheese, optional
Place spinach in a large bowl. Bring a large pot of water to boil. Stir orzo into water. Cook until al dente, about 7 minutes. Drain, but do not rinse. Add to the bowl of spinach. Allow to sit for 3 minutes before adding remaining ingredients. Toss well.
Serve warm or at room temperature.
Note: Can substitute fresh basil for the parsley.