 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Asparagus, at its tender best this month, adds vibrant color to our vegetarian springtime dish. You could also use gemelli or anyother short pasta. Ingredients:
2 cups orzo pasta |
1 tablespoon olive oil |
1 bunch asparagus, trimmed and sliced |
2 garlic cloves, minced |
1 pinch thyme |
1 (10 ounce) package frozen peas, thawed |
1 (5 ounce) package baby spinach |
1/2 teaspoon grated lemon peel |
1 tablespoon butter |
1 tablespoon lemon juice |
4 ounces crumbled feta cheese |
1 tablespoon chopped fresh mint |
Directions:
1. In large saucepan, cook orzo in salted water. Drain, reserving 1 1/4 cups water from cooked pasta.
2. In large, deep nonstick skillet, heat oil over medium-high heat. Add asparagus and cook, stirring occasionally, for 2 minutes. Add garlic and thyme, and cook 30 seconds more. Stir in peas, spinach, lemon peel, and reserved pasta cooking water. Increase heat to high, and bring to a boil. Stir in orzo, butter, and lemon juice. Transfer to serving bowl, and sprinkle with feta cheese and mint.
|
|