Step 1

Cook orzo to "al dente" (still firm and chewy) according to package directions.

Step 2

Meanwhile heat the oil in a large skillet over medium-high heat, add the carrots and onions and saute for 3-5 minutes. Add the garlic and and any other optional vegetables that need cooking; cook for another couple of minutes or until the vegetables are crisp-tender.

Step 3

Add the shrimp along with the spinach, chard or kale and cook until done (to use cooked shrimp add it after the spinach has wilted to warm).

Step 4

Stir in the lemon zest and juice, salt, pepper, oregano, and olives, if using, along with the drained orzo.

Step 5

Mix well and serve sprinkled with the feta and any other toppings. Serve warm or cold.