Description
A bright and flavorful Orzo with Asparagus & Feta recipe that combines tender orzo pasta with fresh asparagus, tangy feta cheese, and a hint of lemon zest. This quick and easy dish is perfect for a light lunch or as a side dish, ready in just 25 minutes.
Ingredients
Scale
Orzo and Vegetables
- 1 cup dry orzo pasta
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
Flavorings and Seasonings
- 3/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- Zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Boil Water: Bring a large pot of salted water to a boil to prepare for cooking the orzo and asparagus.
- Cook Orzo and Asparagus: Add the orzo to the boiling water and cook according to package instructions. During the last 2 minutes of cooking, add the asparagus pieces to the pot to cook until tender-crisp.
- Drain and Reserve Water: Drain the cooked orzo and asparagus in a colander, reserving a small amount of pasta water to help with mixing later.
- Combine Ingredients: Transfer the drained orzo and asparagus to a mixing bowl. Add the olive oil, lemon zest, crumbled feta cheese, chopped parsley, salt, and black pepper.
- Toss to Combine: Gently toss all the ingredients together, adding a splash of the reserved pasta water if needed to help everything blend smoothly and stay moist.
- Serve: Serve the dish warm or at room temperature as a light main or side dish.
Notes
- You can substitute asparagus with green beans or broccoli if unavailable.
- Adjust the salt to taste, considering the saltiness of feta cheese.
- The dish can be served warm or chilled as a refreshing salad.
- For added protein, consider tossing in grilled chicken or chickpeas.
- Leftovers keep well refrigerated for up to 2 days.
