Mediterranean Orzo with Citrus Spiked Gremolata

This recipe is something of a classic; it’s so easy to make. But this version introduces a little extra zing, for when the season revs up and all you want to do is curl up in front of the fire for a cozy eve. All it takes is one pot for cooking and a single bowl to toss with remaining ingredients. Doesn’t get much easier than that. The gremolata gives it that zesty, zingy punch.

Mediterranean Orzo with Citrus Spiked Gremolata

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Servings

6 people

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Ingredients

Orzo pasta

• 1 cup uncooked orzo pasta
• 3 Tbsp extra-virgin olive oil
• 1 Tbsp freshly squeezed lemon juice
• 1/4 cup thinly shredded fresh basil
• 1 large garlic clove peeled, smashed, and minced
• 2 whole green onions thinly sliced
• 300 g pkg fresh baby spinach leaves washed and spun dry
• 1/2 cup artichokes packed in oil quartered
• 1 roasted red pepper cut into strips
• 1/3 cup pitted kalamata olives halved
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup crumbled feta cheese

Gremolata

• 1 small bunch Italian parsley
• 1 Tbsp orange zest
• 2 tsp lemon zest
• 1 large garlic clove peeled, smashed, and minced

Ingredients Orzo pasta 1 cup uncooked orzo pasta 3 Tbsp extra-virgin olive oil 1 Tbsp freshly squeezed lemon juice 1/4 cup thinly shredded fresh basil 1 large garlic clove peeled, smashed, and minced 2 whole green onions thinly sliced 300 g pkg fresh baby spinach leaves washed and spun dry 1/2 cup artichokes packed in oil quartered 1 roasted red pepper cut into strips 1/3 cup pitted kalamata olives halved 1/4 tsp sea salt 1/4 tsp freshly ground black pepper 1/4 cup crumbled feta cheese Gremolata 1 small bunch Italian parsley 1 Tbsp orange zest 2 tsp lemon zest 1 large garlic clove peeled, smashed, and minced

Servings 6 people Print Recipe

Instructions

1. In large saucepan, bring 8 cups water seasoned with salt to a full rolling boil. Add pasta and bring to a boil. Cook, uncovered, for 8 to 10 minutes, or until tender but still firm, stirring occasionally. Drain, reserving 1/2 cup of the pasta water.
2. In large bowl, combine olive oil, lemon juice, basil, garlic, and green onions. Whisk together until blended. Add hot cooked orzo along with spinach, artichokes, roasted red pepper, and olives. Toss together until evenly mixed. Add a splash of reserved pasta water, if desired. Add salt and fresh pepper to taste.
3. In small bowl, combine remaining ingredients to make gremolata. Sprinkle overtop pasta with crumbled feta. Serve warm or at room temperature. Or refrigerate and serve chilled.

Recipe Notes

Per serving: 169 calories; 5 g protein; 10 g fat (2 g sat. fat); 17 g total carbohydrates (3 g sugar, 3 g fiber); 346 mg sodium