Orzo with Peppers and Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Time: 30 minutes. This colorful recipe is a fresh twist on the classic pasta salad. Reader Michele Wagner, who gave us the recipe, suggests serving it with grilled salmon, but it's a nice side for any grilled meat you choose. Ingredients:
1 cup orzo pasta |
4 tablespoons extra-virgin olive oil, divided |
1/2 cup thinly sliced red bell pepper |
1/2 cup thinly sliced yellow bell pepper |
1/2 cup thinly sliced orange bell pepper |
2 tablespoons minced garlic |
1 pound asparagus, ends trimmed and cut in thirds |
1/4 cup mixed chopped fresh mint, basil, and flat-leaf parsley |
about 1/4 cup freshly grated parmesan cheese |
3/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Cook orzo according to package directions. Drain, rinse, and transfer to a large serving bowl.
2. Meanwhile, heat 2 tbsp. olive oil in a large frying pan over high heat. Add peppers, garlic, and asparagus and cook, stirring often, until vegetables are softened and starting to brown, about 3 minutes.
3. Add warm pepper mixture to cooked orzo, then add herbs, cheese, remaining 2 tbsp. oil, the salt, and pepper, stirring well. Serve with more parmesan on the side.
4. Note: Nutritional analysis is per serving.
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