Mediterranean Orzo with Citrus Spiked Gremolata
Servings
6people
Servings
6people
Ingredients
Orzo pasta
  • 1cup uncooked orzo pasta
  • 3 Tbsp extra-virgin olive oil
  • 1 Tbsp freshly squeezed lemon juice
  • 1/4cup thinly shredded fresh basil
  • 1 large garlic clovepeeled, smashed, and minced
  • 2 whole green onionsthinly sliced
  • 300g pkg fresh baby spinach leaveswashed and spun dry
  • 1/2cup artichokes packed in oilquartered
  • 1 roasted red peppercut into strips
  • 1/3cup pitted kalamata oliveshalved
  • 1/4tsp sea salt
  • 1/4tsp freshly ground black pepper
  • 1/4cup crumbled feta cheese
Gremolata
  • 1 small bunch Italian parsley
  • 1 Tbsp orange zest
  • 2tsp lemon zest
  • 1 large garlic clovepeeled, smashed, and minced
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