Lemony Asparagus Orzo Pasta
Lemony Asparagus Orzo Pasta, an easy plant-based orzo pasta with fresh asparagus in a lemon, garlic, and herb sauce. Great served warm or cold!
Equipment
- 1 large pot
- 1 large pan
- 1 small bowl
- 1 whisk
- 1 knife
Ingredients
- ⅓ cup olive oil extra virgin
- ¼ cup lemon juice
- 2 whole garlic cloves minced
- 1 pinch salt and pepper
- 1 pinch red pepper flakes optional
- 1 pound asparagus about 1 bunch
- 1 pound dry orzo pasta about 2 cups dry orzo
- ½ cup parsley chopped
- ½ cup basil chopped
- 2 tablespoons nutritional yeast
Instructions
- Make lemon garlic herb sauce: Add olive oil, lemon juice, garlic, salt, pepper, and red pepper flakes to a small bowl or jar and whisk or shake to combine.
- Cook asparagus: Wash asparagus and then trim the ends, then cut the stalks diagonally into 1/2 inch pieces. Heat a large pan over medium-high heat and add a small amount of olive oil, then add the asparagus pieces and cook until they begin to brown, about 5-7 minutes, using a spatula to brown on all sides. When finished, remove from heat.
- Cook orzo: While asparagus is cooking, heat a pot of salted water over high heat until boiling. Add orzo and cook until al dente according to package instructions, about 7-8 minutes. When done, drain but do not rinse.
- Combine ingredients: When pasta is done, place the pan with asparagus back over medium heat and once it is heated, add the lemon garlic sauce to the pan to let it heat and let the garlic become fragrant. Then add the orzo, chopped parsley, and nutritional yeast and mix until the sauce coats the pasta. Then serve and enjoy!
Notes
- Make ahead: This orzo pasta is a great meal to prep ahead. Make it up to 4-5 days ahead of time and store in the refrigerator until ready to eat. You can also freeze it for up to 1 month. It’s also great served warm or cold.
- Leftovers and storage: Store in an airtight container in the refrigerator for up to 4-5 days. To freeze, store in a freezer-friendly container for up to 1 month. Thaw by removing from the freezer to the refrigerator for 24 hours before reheating.
- Nutrition notes: Nutrition information is an estimate and is calculated using all ingredients, as written. It uses all plant-based ingredients, which makes it suitable for vegan diets. This recipe is not gluten free as the orzo contains gluten.
Nutrition
Serving: 1servingCalories: 208kcalCarbohydrates: 8gProtein: 5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 17mgPotassium: 424mgFiber: 4gSugar: 3gVitamin A: 2446IUVitamin C: 33mgCalcium: 61mgIron: 4mg
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