To make the lemony breadcrumbs, heat the olive oil in a skillet over medium heat. Add the breadcrumbs and toss to coat. Toast for 4-6 minutes, stirring often, or until golden brown. Transfer to a bowl and stir in the lemon zest.

To make the Spinach Artichoke Orzo, heat the oil in a large pot over medium heat. When shimmering, add the onion. Cook for 5-7 minutes, until translucent.

Add the garlic, crushed red pepper flakes and orzo. Toast for another 3-4 minutes until the orzo is a light golden brown. Pour in the stock and season with kosher salt and black pepper.

Bring to a boil and simmer over medium-high heat for 8-10 minutes, stirring frequently, or until the orzo is cooked al dente and the liquid is mostly absorbed. If the orzo starts to looks dry at any point, add a splash more stock or water until it reaches a creamy consistency. Turn off the heat.

Place the spinach in a bowl and microwave for 15-30 seconds or until just wilted. Stir the wilted spinach, artichoke hearts, parmesan in with the orzo. Taste and add more salt if needed.

Serve the orzo with a drizzle of olive oil, more freshly ground black pepper and a sprinkle of lemony bread crumbs.