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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is from Woman's Day. Ingredients:
1 tablespoon lemon zest |
1/2 cup lemon juice |
1/2 cup water |
1/4 cup olive oil |
2 teaspoons sugar |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup red onion, thinly sliced |
1 lb orzo pasta |
8 ounces asparagus, ends trimmed and cut into 1-inch pieces |
2 cups bagged shredded carrots |
1/2 cup fresh mint or 1/2 cup fresh dill or 1/2 cup fresh parsley, chopped |
Directions:
1. Whisk lemon zest, juice, water, oil, sugar, salt and pepper in a large bowl until blended.
2. Add onions and let stand while pasta cooks.
3. Bring a large pot of lightly salted water to a boil.
4. Add pasta, return to a boil and cook as package directs; stir in asparagus and carrots 3 minutes before pasta will be done.
5. Cook until pasta and vegetables are just firm-tender.
6. Drain and rinse under cold running water; drain again.
7. Put in a bowl with dressing.
8. Add mint or dill or parsley to mix and coat.
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