Lemon Orzo with Asparagus, Parmesan, and Peas
This easy lemon orzo recipe is a bright, 30-minute pasta tossed with asparagus, peas, lemon-herb butter, and Parmesan. It’s a perfect spring/summer side or light main the whole family will love.
Servings per Recipe: 6 servings
Calories per Serving: 470
Ingredients
- 16 ounces orzo pasta
- 1 pound asparagus
- 1 cup peas, frozen or fresh
- 1 teaspoon freshly ground black pepper
- 5 tablespoons butter, softened
- ⅓ cup shredded Parmesan cheese
- 1 tablespoon olive oil
- 2-3 green onions
- 1 clove garlic
- ¼ cup fresh dill
- ¼ cup fresh parsley
- ½ lemon
- salt to taste
- ⅓ cup shredded Parmesan cheese, for garnish
Instructions
- Juice ½ lemon.
- Snap the tough ends off of 1 pound asparagus and discard.
- Chop the asparagus into 1-2" pieces.
- Slice 2-3 green onions, discarding the white ends and dark green tips. Mince 1 clove garlic.
- Cook 16 ounces orzo pasta according to the package directions.
- While the orzo is cooking, prepare the lemon herb butter by processing the 5 tablespoons butter, green onion, ¼ cup fresh dill, ¼ cup fresh parsley, and the lemon juice in a food processor until smooth.
- When the orzo is finished cooking, drain it and return it to the pot.
- Add the lemon herb butter to the orzo. Mix gently until orzo is uniformly coated.
- Sauté the asparagus, 1 cup peas, and the minced garlic with 1 teaspoon freshly ground black pepper in 1 tablespoon olive oil in a skillet until asparagus is tender-crisp and peas are heated through.
- Add the sautéed vegetables and ⅓ cup shredded Parmesan cheese to the buttered orzo. Toss gently until well mixed.
- Add salt to taste, and garnish with ⅓ cup shredded Parmesan cheese divided evenly among each serving.
Notes
Nutrition data uses 1 teaspoon salt.
Nutrition
Calories: 470cal | Carbohydrates: 65g | Protein: 17g | Fat: 16g | Sodium: 651mg | Fiber: 6g | Sugar: 5g | Net Carbohydrates: 59g
