Description
A bright and flavorful lemon orzo pasta dish with tender asparagus, perfect for holiday gatherings.
Ingredients
Scale
- 1 pound orzo pasta
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
- Optional: 1/4 cup toasted pine nuts for garnish
Instructions
- Cook orzo according to package directions. Drain, reserving about 1/2 cup of pasta water.
- While the orzo cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add the cut asparagus to the skillet and cook until tender-crisp, about 5-7 minutes.
- Add the drained orzo to the skillet with the asparagus.
- Stir in the lemon zest, lemon juice, grated Parmesan cheese, and chopped parsley.
- Add a splash of the reserved pasta water if needed to create a light sauce that coats the pasta.
- Season with salt and black pepper to taste.
- Serve immediately, garnished with toasted pine nuts if desired.
Notes
- For a creamier texture, you can add a tablespoon of butter at the end.
- Feel free to add other vegetables like peas or cherry tomatoes.
- This dish can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 10mg
Keywords: lemon orzo asparagus pasta side dish vegetarian holiday Christmas Thanksgiving