Orzo with Lemon, Asparagus and Peas

By á-6416

5 Points Plus

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

Preparation

Step 1

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.