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Lemon Orzo with Asparagus

Lemon Orzo with Asparagus: A Bright, Healthy Delight

Lemon Orzo with Asparagus is a delightful, healthy side dish ready in just 30 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauté
  • 1 tablespoon Olive Oil Substitute with avocado oil if preferred.
  • 1 bunch Asparagus Use green beans or snap peas as alternatives.
  • to taste Salt Essential for enhancing flavors.
  • to taste Pepper Essential for enhancing flavors.
  • 2 cloves Garlic Fresh garlic is best.
  • 1/4 teaspoon Red Pepper Flakes Omit if you're sensitive to spice.
For the Pasta
  • 1 cup Orzo Pasta Quinoa or rice can be used for a gluten-free version.
  • 3 cups Vegetable Broth Chicken broth can replace if not vegetarian.
For the Greens
  • 2 cups Baby Spinach Kale or Swiss chard can be substituted.
  • 1 tablespoon Fresh Thyme Leaves Dried thyme may be used, but reduce the quantity.
For the Finishing Touches
  • 2 tablespoons Lemon Juice Bottled lemon juice can be used in a pinch.
  • 1/4 cup Parmesan Cheese Nutritional yeast can replace for a dairy-free option.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions for Lemon Orzo with Asparagus
  1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add chopped asparagus, seasoning with salt and pepper. Sauté for about 5 minutes, or until the asparagus is slightly charred and tender. Remove asparagus from the skillet.
  2. In the same skillet, add another tablespoon of olive oil and reduce heat to medium. Add minced garlic and red pepper flakes, stirring constantly until fragrant for about 30 seconds.
  3. Add uncooked orzo to the skillet, stirring into the aromatic mixture. Toast orzo for about 1 minute, allowing it to take on a light golden color.
  4. Pour in vegetable broth, stirring well. Increase heat to bring it to a simmer, then cover and let it cook for about 10 minutes, stirring occasionally.
  5. Once the orzo is al dente, gently fold in sautéed asparagus, chopped baby spinach, and fresh thyme leaves. Cook for an additional 2 minutes until spinach wilts.
  6. Remove from heat and stir in lemon juice, lemon zest, and grated Parmesan cheese. Mix thoroughly until cheese melts into a creamy consistency.
  7. Transfer the Lemon Orzo with Asparagus to a serving dish, garnishing with additional Parmesan if desired.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 38gProtein: 8gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 300mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 1500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop to retain textures.

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