This was a perfect spring side dish. It prepped easily. Since my kids aren't fond of asparagus, I just doubled the peas. Excellent recipe!
Spring Celebration Orzo
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Amount per serving
- Calories: 281
- Fat: 10g
- Saturated fat: 3g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 1g
- Protein: 14g
- Carbohydrate: 36g
- Fiber: 4g
- Cholesterol: 12mg
- Iron: 2mg
- Sodium: 457mg
- Calcium: 191mg
- 8 ounces uncooked orzo
- 1 pound asparagus spears, cut into 2-inch-long slices (snap off rough ends before slicing)
- 1 cup frozen green peas, thawed
- 3 ounces fresh Parmesan cheese
- 1/2 teaspoon salt
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1/2 cup thinly sliced fresh basil leaves (about 10)
- 1. Cook orzo according to package directions. When 3 minutes of cooking time remain, add asparagus. Cook for 1 minute, then add peas and cook for the final 2 minutes. Drain.
- 2. Meanwhile, use a vegetable peeler to make 12 curls of Parmesan. Grate remaining cheese and set aside.
- 3. Combine salt, lemon juice, and olive oil; whisk together. Toss orzo in lemon-juice mixture; stir in grated cheese and basil. Serve warm or at room temperature with Parmesan curls. Garnish with additional basil leaves, if desired.
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