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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 7 |
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Have everything ready ahead of time because this goes quickly once you start cooking! From Southern Living. Ingredients:
3 quarts water |
1 teaspoon salt |
2 cups orzo pasta, uncooked |
1 lb fresh asparagus, cut into 1 inch pieces |
3 garlic cloves, minced |
1/2 cup red bell pepper, chopped |
1 teaspoon margarine or 1 teaspoon butter, melted |
1 tablespoon olive oil |
1 cup frozen peas, thawed |
1/2 cup chicken broth or 1/2 cup vegetable broth |
1 teaspoon fresh lemon rind, grated |
1/4 teaspoon white pepper, ground |
1/2 cup parmesan cheese, freshly grated (optional) |
Directions:
1. Combine water and salt in a large Dutch oven; bring to a boil.
2. Add orzo and cook 5 minutes.
3. Add asparagus and cook 4 more minutes.
4. Drain and set aside in a large serving bowl.
5. Cook garlic and bell pepper in margarine and oil in Dutch oven over medium heat, stirring constantly, 1 minute or until crisp-tender.
6. Keep stirring, and add peas; cook another minute. Add broth, lemon rind, and white pepper; bring to a boil and cook one minute.
7. Add vegetable mixture to orzo and asparagus; toss and top with parmesan cheese.
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