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. It doesn’t get much easier than that. The gremolata gives it that zesty, zingy punch.
Bowl comfort
Orzo is an excellent pasta to have on hand; it lends itself to so many variations. If you’re looking for another flavourful combo, toss orzo pasta with your favourite miso dressing and a medley of chopped sweet peppers, cucumber, and cilantro. Scatter with crumbled goats’ cheese and toasted pepitas. Mmmm.
Mediterranean Orzo with Citrus Spiked Gremolata
Ingredients
- 1 cup (250 mL) uncooked orzo pasta
- 3 Tbsp (45 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) freshly squeezed lemon juice
- 1/4 cup (60 mL) 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 (125 mL) artichokes packed in oil, quartered
- 1 roasted red pepper, cut into strips
- 1/3 cup (80 mL) pitted kalamata olives, halved
- 1/4 tsp (1 mL) sea salt
- 1/4 tsp (1 mL) freshly ground black pepper
- 1/4 cup (60 mL) crumbled feta cheese
- 1 small bunch Italian parsley
- 1 Tbsp (15 mL) orange zest
- 2 tsp (10 mL) lemon zest
- 1 large garlic clove, peeled, smashed, and minced
Nutrition
Per serving:
- calories169
- protein5 g
- fat 10 g
- sat. fat2 g
- total carbohydrates17 g
- sugars3 g
- fibre3 g
- sodium346 mg
Directions
01
In large saucepan, bring 8 cups (2 L) water seasoned with salt to a full rolling boil. Add orzo 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 (125 mL) pasta water.
02
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.
03
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.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
