Mediterranean Orzo with Citrus Spiked Gremolata - alive magazine

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