Description
A quick and refreshing orzo pasta dish featuring asparagus and feta, perfect for any occasion.
Ingredients
Scale
- 8 oz orzo pasta
- 1 bunch asparagus, trimmed and chopped
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, torn
- Salt to taste
- Black pepper to taste
Instructions
- Start by bringing a large pot of salted water to a vigorous boil. Add the orzo pasta and cook until al dente, about 8 to 10 minutes. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped asparagus and a sprinkle of salt. Sauté for 4 to 5 minutes until crisp-tender.
- Add minced garlic and lemon zest to the skillet. Cook for another 30 seconds to a minute.
- Add the cooked orzo to the skillet. Toss together, season with salt and black pepper.
- Remove from heat and fold in crumbled feta and fresh basil. Drizzle with lemon juice and toss gently.
Notes
This dish can be stored in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
Nutrition
- Calories: 300 kcal
- Sodium: 450 mg
- Protein: 10 g