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Orzo with Lemon, Artichokes, and Asparagus
5 min prep time
10 min cook time
8servings
Recipe by
Amy Riolo
Source
The Mediterranean Diabetes Cookbook, 2nd Edition
Photo by
Renee Comet
How to Make 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.
Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.
5 min prep time
10 min cook time
8servings
1/2 cup
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Step-By-Step Instructions:
- Bring a large pot of water to a boil over high heat. Add 1/4 tsp salt and reduce heat to medium.
- Add orzo and stir. Cook orzo until tender, but still al dente. Drain orzo when done and return to pot.
- 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.
- 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.
- Taste and adjust seasoning, if necessary. Garnish with cheese and serve hot.
Nutrition facts
8 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 170
-
Total Fat
5g
- Saturated Fat 1.2g
- Sodium 140mg
-
Total Carbohydrate
26g
- Dietary Fiber 5g
- Total Sugars 4g
- Protein 6g
- Potassium 260mg
- Phosphorous 110mg
Ingredients
salt
1/4 tsp
dry orzo pasta or small gluten-free pasta
1/2 lbs
fresh or frozen asparagus (trimmed into 1-inch peices)
1 lbs
frozen artichoke hearts (thawed)
1 (14-oz) package
lemon juice
1/4 cup
zest of 1 lemon
1
black pepper
1/4 tsp
olive oil
2 tbsp
Pecorino Romano cheese (grated)
1/4 cup
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