Parmesan Orzo with Asparagus

Photo by Gwen N.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/2

    lb. orzo pasta

  • 1

    bunch asparagus

  • Zest of 1 lemon

  • 1/2

    c. shredded Parmesan cheese

  • 1/4

    c. pasta water

  • 2

    cloves garlic, finely minced

  • 4

    T. olive oil, divided

  • Salt and pepper to taste

Directions

Cook the orzo in salted boiling water until al dente (about 9 minutes). Trim asparagus and chop into 2 inch pieces on the diagonal. Heat 2 T. of the olive oil in a large skillet over medium high heat. Add asparagus and cook for about 8 minutes until crisp tender. Season asparagus with salt and pepper as it cooks. Set the cooked asparagus aside. When orzo is done, reserve 1/4 c. of the pasta water before draining. Return cooked orzo to cooking pot. Stir in the Parmesan, garlic, lemon zest, remaining 2 T. of olive oil, asparagus, and pasta water. Salt and pepper to taste. Serve with extra parmesan if desired.

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