Orzo with lemon, asparagus, and peas
6
Points®
Total time: 28 min • Prep: 18 min • Cook: 10 min • Serves: 8 • Difficulty: Easy
This pasta dish highlights some of spring’s finest ingredients, from peas to scallions and asparagus. Asparagus vary in thickness; if the ones you’re using are thick, just slice them in half lengthwise. Not a dill fan? Simply omit it or use chopped parsley or chives instead. After the orzo cooks, the vegetables, cheese, herbs, and lemon juice and zest all come together in one large skillet. With this beautiful dinner ready in less than half an hour, it'll become a weeknight go-to favourite for all your family members and friends.
Ingredients
Table salt
1 pinch(es), for cooking pasta
Uncooked orzo
1½ cup(s)
Unsalted butter
2 tbsp(s), divided
Onion
1 small, chopped
Asparagus
2 cup(s), sliced into bite-size pieces
Frozen green peas
1 cup(s)
Crumbled feta cheese
½ cup(s)
Uncooked scallions
4 medium, chopped
Fresh dill
3 tbsp(s), fresh, chopped
Lemon zest
2 tsp(s), grated
Fresh lemon juice
2 tbsp(s), or more to taste
Table salt
¼ tsp(s), or to taste
Black pepper
¼ tsp(s), freshly ground, or to taste
Instructions
1
Bring salted water to a boil in a large saucepan. Add orzo and cook as package directs.
2
Meanwhile, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until tender, about 3 minutes.
3
Stir in asparagus; cook, stirring often, 2 minutes. Add peas and cook, stirring often, until vegetables are lightly browned and tender, about 3 minutes.
4
Drain orzo and add to skillet. Remove from heat and toss with vegetables, making sure to scrape food on bottom of skillet with a wooden spoon.
5
Stir in feta, scallions, remaining tablespoon butter, dill, lemon zest, lemon juice, salt and pepper.
6
Yields about 1 cup per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.