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.
½bunch asparagus,woody ends trimmed and stalks cut into 1/2-inch pieces
2cupsbaby spinach
1 ½cupscherry tomatoes,halved
⅓cupfeta 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.