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Olive oil
1 cup orzo pasta, dry
15 oz. vegetarian chicken broth (I used 1 Tb. chicken seasoning to 15 ozs. water)
1/2 medium onion, roughly diced
3 cloves garlic, minced
2 cups fresh spinach, washed and cut into strips
2 tsp. fresh basil, julienned
1 tsp. fresh lemon zest
Juice of half a lemon
Salt
Pepper (opt)
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