Orzo: With Asparagus, Peas, And Parmesan
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
A quick and easy orzo dish celebrating spring with asparagus, peas, spinach, and basil, finished with lemon zest and Parmesan. Perfect as a main course or hearty side.
Ingredients
- 2 tbsp unsalted butter
- 1 bunch thin asparagus spears tough ends removed and stalks sliced 1 inch long on the diagonal
- 5/16 lbs baby spinach
- 3 clove garlic minced
- Kosher salt and freshly ground black pepper
- 1 3/4 cup vegetable or chicken broth
- 1 tbsp freshly squeezed lemon juice
- 2 tsp fresh lemon zest
- 1 cup orzo
- 1 cup shredded Parmesan cheese
- 1 cup fresh or frozen and thawed peas
- 2 tbsp fresh basil chopped
Nutrition (per serving, estimated)
Estimated based off 11 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1033 mg
- Iron: 4.84 mg
- Magnesium: 121 mg
- Phosphorus: 653 mg
- Potassium: 905 mg
- Zinc: 3.76 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp unsalted butter
- 5/16 lbs baby spinach
- Kosher salt and freshly ground black pepper
- 1 3/4 cup vegetable or chicken broth
- 1 tbsp freshly squeezed lemon juice
- 2 tsp fresh lemon zest
- 1 cup orzo
- 1 cup shredded Parmesan cheese
- 1 cup fresh or frozen and thawed peas
Prepare
- 1 bunch thin asparagus spears, tough ends removed and stalks sliced 1 inch long on the diagonal
- Mince 3 clove garlic
- Chop 2 tbsp fresh basil
Let's Cook
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Step 1.
Melt 2 tablespoons unsalted butter in a 10-inch skillet over medium heat. Add the asparagus (tough ends removed, stalks sliced 1 inch long on the diagonal) and cook until crisp-tender, 2 to 4 minutes, stirring occasionally.
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Step 2.
Add 5 ounces baby spinach to the skillet a handful at a time, gently stirring until wilted, 2 to 4 minutes. Stir in 3 minced garlic cloves and cook until fragrant, about 1 minute. Season with salt and pepper to taste. Transfer the asparagus mixture to a large plate or bowl.
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Step 3.
Add 1¾ cups vegetable or chicken broth, 1 tablespoon lemon juice, and 2 teaspoons lemon zest to the same skillet. Bring to a boil over high heat. Stir in 1 cup orzo, reduce heat to medium-low, cover, and simmer until most liquid is absorbed and orzo is tender, about 10 minutes, stirring a few times.
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Step 4.
Stir in 1 cup shredded Parmesan cheese, 1 cup peas (fresh or frozen and thawed), and 2 tablespoons chopped fresh basil. Fold in the reserved asparagus mixture along with any accumulated juices. Serve immediately.