Orzo with Lemon, Asparagus and Peas

5 Points Plus

Orzo with Lemon, Asparagus and Peas
Orzo with Lemon, Asparagus and Peas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pinch table salt, for cooking pasta

  • 1 1/2

    cup(s) uncooked orzo

  • 2

    Tbsp unsalted butter, divided

  • 1

    small uncooked onion(s), chopped

  • 2

    cup(s) uncooked asparagus, sliced into bite-size pieces

  • 1

    cup(s) frozen green peas

  • 1/2

    cup(s) crumbled feta cheese

  • 4

    medium uncooked scallion(s), chopped

  • 3

    Tbsp dill, fresh, chopped

  • 2

    tsp lemon zest, grated

  • 2

    Tbsp fresh lemon juice, or more to taste

  • 1/4

    tsp table salt, or to taste

  • 1/4

    tsp black pepper, freshly ground, or to taste

Directions

Bring salted water to a boil in a large saucepan. Add orzo and cook as package directs. Meanwhile, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until tender, about 3 minutes. Stir in asparagus; cook, stirring often, 2 minutes. Add peas and cook, stirring often, until vegetables are lightly browned and tender, about 3 minutes. 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. Stir in feta, scallions, remaining tablespoon butter, dill, lemon zest, lemon juice, salt and pepper. Yields about 1 cup per serving. Notes Not a dill fan? Simply omit it or use chopped parsley or chives instead.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: