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Recipe by:

Elena SMITH

Lemon Parmesan Garlic Orzo with Asparagus

This delightful recipe showcases the freshness of asparagus while the orzo acts as the perfect canvas for bright, zesty flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Pasta and Vegetables
  • 1 cup orzo pasta
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
Group: Flavorings
  • 2 Tbsp. olive oil
  • 3 cloves garlic, minced
  • Zest of 1 lemon
  • ¼ cup freshly squeezed lemon juice
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Equipment

  • Medium pot
  • Large skillet

Method
 

  1. In a medium pot, bring salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain, reserving about half a cup of pasta water.
  2. In a large skillet, heat the olive oil over medium heat. Add the asparagus and sauté for 4-5 minutes until bright green and tender-crisp.
  3. Add the minced garlic and sauté for an additional minute.
  4. Lower the heat and add the orzo, lemon zest, and lemon juice. Stir together, adding reserved pasta water if needed.
  5. Remove from heat and stir in the grated Parmesan cheese.
  6. Season with salt and pepper to taste. Garnish with parsley and serve immediately.

Notes

Be sure to reserve pasta water for the perfect creamy texture.