Spring Celebration Orzo

spring-orzo RecipeYunhee Kim


  • 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.

  • Prep Time:
  • Cook Time:
  • Yield: Makes 6 servings (serving size: 1 cup)

Nutritional Information

Calories per serving:281
Fat per serving:10g
Saturated fat per serving:3g
Monounsaturated fat per serving:5g
Polyunsaturated fat per serving:1g
Protein per serving:14g
Carbohydrates per serving:36g
Fiber per serving:4g
Cholesterol per serving:12mg
Iron per serving:2mg
Sodium per serving:457mg
Calcium per serving:191mg

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