A light and fresh pasta side dish studded with tender in-season asparagus and loads of lemon and fresh herbs.
- Kosher salt
- 1 cup (6 ounces) dry orzo pasta
- 1 pound asparagus, trimmed and cut into 1-inch thick slices
- ¾ cup finely grated Parmesan cheese
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh dill
- 3 tablespoons extra-virgin olive oil
- 1 lemon, zested and juiced
- 1 clove garlic, grated
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons unsalted butter
- Bring a large pot of water to a boil; season generously with salt then add orzo and cook until al dente according to package directions. Add asparagus in last two minutes of cooking. Drain orzo and asparagus.
- Return pot to stove, not over heat, and allow to dry (or wipe out).
- Whisk together Parmesan, basil, dill, oil, 1 teaspoon lemon zest, 2 tablespoons lemon juice, garlic, ½ teaspoon salt and ¼ teaspoon red pepper flakes in a medium bowl.
- Add orzo and asparagus back to now empty pot. Place over medium-low heat and stir in butter, continue stirring until butter is melted. Off heat, add Parmesan-herb mixture and gently stir until completely combined.
- Season with additional salt and pepper flakes to taste.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serving Size: ½ cup
- Calories: 109
- Fat: 9.4
- Saturated Fat: 3.6
- Carbohydrates: 3.8
- Fiber: 1.5
- Protein: 4.5