Lemon Orzo with Asparagus
Ingredients
The pasta
The vegetables
-
1
bunch
asparagus
-
1
cup
snap peas
-
1
medium
shallot
-
3
cloves
garlic
-
2
lemons
zest and juice
The seasonings and oil
-
2
tablespoons
olive oil
-
½–¾
teaspoon
salt and pepper
-
½
cup
fresh dill
-
1-2
tablespoons
preserved lemon (optional)
Optional additions
-
to taste
crumbled feta or goat cheese
Instructions
- Cook the orzo in salted boiling water according to package directions.
- In a skillet, heat olive oil and sauté shallot and garlic until golden.
- Add asparagus and snap peas, sautéing until tender-crisp, then add lemon zest.
- Drain the orzo and add it to the skillet with the vegetables, adding some pasta water to loosen if needed.
- Mix in olive oil, lemon juice, and preserved lemon if using, then fold in fresh dill and optional feta.
- Taste and adjust seasoning with salt, lemon juice, and pepper before serving.
Nutrition Facts (estimated)
Servings
6
Calories
315
Total fat
10.5g
Total carbohydrates
51.4g
Total protein
10.3g
Sodium
220.9mg
Cholesterol
0mg
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