Orzo with Lemon, Artichokes, and Asparagus
Artichokes and asparagus are a match made in culinary heaven and are often paired together in typical Italian dishes. Among their many similarities, both crops are native to the Mediterranean and grow best in a warm to slightly cool climate. In the kitchen, they can be incorporated into healthful soup, pasta, rice, omelet, and salad recipes.
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- Prep time
- 5 min
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- Cook time
- 10 min
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- Servings
- 8 Servings
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- Serving size
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1/2 cup
Ingredients
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salt
- 1/4 tsp
- 1/4 tsp
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dry orzo pasta or small gluten-free pasta
- 1/2 lbs
- 227 g
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fresh or frozen asparagus (trimmed into 1-inch peices)
- 1 lbs
- 454 g
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frozen artichoke hearts (thawed)
- 1 (14-oz) package
- 1 (14-oz) package
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lemon juice
- 1/4 cup
- 1/4 cup
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zest of 1 lemon
- 1
- 1
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black pepper
- 1/4 tsp
- 1/4 tsp
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olive oil
- 2 tbsp
- 2 tbsp
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Pecorino Romano cheese (grated)
- 1/4 cup
- 1/4 cup
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Directions
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Bring a large pot of water to a boil over high heat. Add 1/4 tsp salt and reduce heat to medium.
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Add orzo and stir. Cook orzo until tender, but still al dente. Drain orzo when done and return to pot.
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Meanwhile, bring a medium-size pot of water to a boil over high heat. Add asparagus and cook until tender (about 5 minutes), then drain.
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Add asparagus, artichoke hearts, lemon juice, lemon zest, additional 1/4 tsp salt (if desired), freshly ground pepper, and olive oil into the pot with the orzo and stir.
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Taste and adjust seasoning, if necessary. Garnish with cheese and serve hot.