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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Vegetarian Times. Ingredients:
8 ounces orzo pasta |
2 medium shallots, peeled and finely chopped (1/2 cup) |
8 ounces mushrooms, quartered |
1 lb asparagus, tips trimmed, stems cut into 1/2-inch rounds |
1 cup frozen peas |
1/2 cup finely chopped toasted walnuts (optional) |
3 tablespoons red wine vinegar |
2 tablespoons olive oil |
2 teaspoons whole grain mustard |
1 1/2 teaspoons brown sugar |
Directions:
1. Cook pasta according to package directions. Rinse under cold water, and drain. Set aside.
2. Coat nonstick skillet with cooking spray, and place over medium heat. Add shallots, and cook 3 to 4 minutes, or until shallots are soft. Raise heat to medium-high, stir in mushrooms, and cook 5 minutes.
3. Add asparagus, and cook 3 to 4 minutes more, or until asparagus are crisp-tender. Stir in peas, season with salt and pepper, and remove from heat.
4. To make Vinaigrette: Whisk together all ingredients in small bowl until emulsified. Place pasta, vegetables, and vinaigrette in large bowl, and stir to combine. Sprinkle with chopped walnuts, if desired.
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