Orzo with lemon, asparagus, and peas
7
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 favorite for all your family members and friends.
Ingredients
Table salt
1 pinch(es)
Uncooked orzo
1.5 cup(s)
Unsalted butter
2 Tbsp
Uncooked onion(s)
1 small
2 undefined
Frozen green peas
1 cup(s)
Crumbled feta cheese
0.5 cup(s)
Uncooked scallion(s)
4 medium
Dill
3 Tbsp
Lemon zest
2 tsp
Fresh lemon juice
2 Tbsp
Table salt
0.25 tsp
Black pepper
0.25 tsp
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. Yields about 1 cup per serving.
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