Ingredients
Scale
- 1 cup orzo pasta
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions, until al dente. Drain the orzo and set aside.
- Step 2: While the orzo is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute, until fragrant.
- Step 3: Add the asparagus to the skillet and cook for 3-5 minutes, until tender-crisp.
- Step 4: Stir in the cooked orzo, lemon juice, salt, and pepper. Cook for 1-2 minutes, to heat through and combine flavors.
- Step 5: Remove from heat and stir in the feta cheese. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For reheating, add a splash of water or broth to prevent dryness before microwaving or gently warming in a pan.
- Serve this bright pasta dish alongside grilled chicken or fish for a complete and satisfying meal.
- To enhance the asparagus's flavor, lightly toast it in a dry pan before adding the olive oil and garlic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American