Description
A delicious pasta side dish that takes advantage of fresh seasonal produce like cherry tomatoes and asparagus with a balanced great lemon flavor. Â
Ingredients
Scale
- 2 Tbsp. Unsalted Butter
- 1 1/2 Cups Uncooked Orzo Pasta
- 1 Clove Garlic, minced (about 1 teaspoon)
- 16 oz. chicken Broth (I like to use unsalted)
- 1 Bunch Asparagus, cooked and cut into 1” pieces
- 1 pint cherry or grape tomatoes cut in half
- 1 Tbsp. Fresh Lemon zest
- 3 Tbsp. Fresh Lemon Juice
- 4 Tbsp. Extra Virgin Olive Oil
- 1 Tbsp. Freshly chopped parsley
- Sea salt and pepper to taste (check the sodium content on the chicken broth)
Instructions
- Melt the butter in a large sauté pan over medium heat.
- Add the orzo to the pan, stirring constantly until the orzo begins to turn golden in color (about 1-2 minutes).
- Add the garlic and stir for an additional 30 seconds.
- Slowly add the chicken broth and bring to a boil. Cover and continue to simmer on low heat approximately 15-20 min or until orzo has absorbed the liquid. Stir occasionally to avoid sticking
- Meanwhile, mix the oil, lemon zest, lemon juice, parsley, salt and pepper together in a small bowl and set aside.Â
- Pour the dressing over the cooked orzo and stir to combine. Add the chopped asparagus and tomato halves. Â
- Serve hot, warm or room temperature.Â
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: side dish
Nutrition
- Serving Size: 1 serving
- Calories: 288
- Sugar: 5 gr
- Sodium: 66 mg
- Fat: 20 gr
- Saturated Fat: 5.8 gr
- Carbohydrates: 22.9 gr
- Fiber: 2.1 gr
- Protein: 4.8 gr
- Cholesterol: 15 mg
