Spring Celebration Orzo
Yunhee Kim
Ingredients
- 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)
Preparation
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.
Print
- Yield: Makes 6 servings (serving size: 1 cup)
Prep: 5 minutes; Cook: 10 minutes.
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 |
This Recipe Is
Health
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