Ingredients:
- 1 lb asparagus spears, cut into 2-inch-long slices (snap off rough ends before slicing)
Directions:
- Cook orzo according to package directions. When 3 minutes of cooking time remain, add asparagus. Cook for 1 minute, then add peas and cook for the final 2 minutes. Drain.
- Meanwhile, use a vegetable peeler to make 12 curls of Parmesan. Grate remaining cheese and set aside.
- Combine salt, lemon juice, and olive oil; whisk together. Toss orzo in lemon-juice mixture; stir in grated cheese and basil. Serve warm or at room temperature with Parmesan curls. Garnish with additional basil leaves, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 977.08 Kcal (4091 kJ) | ||
| Calories from fat | 588.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.44g | 101% | |
|---|---|---|---|
| Cholesterol | 69.17mg | 23% | |
| Sodium | 2688.24mg | 112% | |
| Potassium | 642.11mg | 14% | |
| Total Carbs | 53.63g | 18% | |
| Sugars | 15.46g | 62% | |
| Dietary Fiber | 9.76g | 39% | |
| Protein | 45.03g | 90% | |
| Vitamin C | 78mg | 130% | |
| Iron | 2.7mg | 15% | |
| Calcium | 1067.9mg | 107% | |
| Amount Per 100 g | |||
| Calories | 178.56 Kcal (748 kJ) | ||
| Calories from fat | 107.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.96g | 101% | |
|---|---|---|---|
| Cholesterol | 12.64mg | 23% | |
| Sodium | 491.27mg | 112% | |
| Potassium | 117.35mg | 14% | |
| Total Carbs | 9.8g | 18% | |
| Sugars | 2.83g | 62% | |
| Dietary Fiber | 1.78g | 39% | |
| Protein | 8.23g | 90% | |
| Vitamin C | 14.3mg | 130% | |
| Iron | 0.5mg | 15% | |
| Calcium | 195.2mg | 107% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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