Orzo with Vegetables
Tender orzo pasta is folded with a simple blend of summer vegetables in this orzo with vegetables dish that's best finished with a shower of salty Parmesan cheese.
Ingredients
- 1 cup orzo, gluten free or whole grain as desired
- 1 tablespoon olive oil
- ½ red onion, finely chopped
- ½ bunch asparagus, woody ends trimmed and stalks cut into 1/2-inch pieces
- 2 cups baby spinach
- 1 ½ cups cherry tomatoes, halved
- ⅓ cup feta cheese
- salt and pepper to taste
- Parmesan cheese to taste
Instructions
- In a large pot, make the pasta according to package directions. When draining, reserve about a cup of the pasta water.
- Meanwhile, in a frying pan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 5 minutes. Add the asparagus and cook for a few minutes; you want them tender but not mushy. Add the spinach and a splash of the pasta water and cook until wilted.
- Pour in the pasta and mix well until thoroughly incorporated. Add the cherry tomatoes, feta cheese, and more pasta water, stirring constantly to melt the cheese a bit; the pasta water will help form a sort of binding ‘sauce’. Season with salt and pepper.
- Remove from heat and portion into bowls to serve. Top with Parmesan cheese.
Nutrition
Calories: 167kcalCarbohydrates: 9gProtein: 6gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 22mgSodium: 322mgPotassium: 475mgFiber: 2gSugar: 4gVitamin A: 3496IUVitamin C: 36mgCalcium: 173mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!