Orzo with Peas and Asparagus (Prev)

By Nitaj3

Ingredients

• salt
• 8 ounces whole wheat orzo (1 1/3 cups)
• 1 pound asparagus, tough ends trimmed, sliced 1/2" thick (about 2 1/2 cups)
• 1 1/2 cups frozen peas
• 2 tablespoons olive oil
• 3 large cloves garlic, cut into thin slivers
• 2 tablespoons chopped fresh thyme leaves
• 1/2 cup reduced-sodium, fat-free chicken
• 1/2 teaspoon ground black pepper
• 1/4 cup grated Parmesan cheese
• 2 tablespoons pine nuts, toasted

Preparation

Step 1

Directions
1.Bring a large, heavy, covered pot of water to a boil over high heat. Add the salt and the orzo. Cook, stirring often, for 6 minutes. Add the asparagus and peas and cook, stirring often, for 4 to 6 minutes more, until the pasta and vegetables are tender. Drain in a colander.
2.In the pasta cooking pot, combine the oil, garlic, and thyme. Cook and stir over medium heat until the garlic just starts to turn golden, about 3 minutes. Add the pasta and vegetables, the broth, pepper, and 1/2 teaspoon salt. Toss the pasta until well coated with the garlic mixture and the broth starts to get absorbed. Remove from the heat; stir in the cheese and sprinkle with the pine nuts.