The Pioneer Woman Tasty Kitchen
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Lemon Orzo with Asparagus and Cherry Tomatoes

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Level: Easy

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Description

Orzo is cooked until al dente and combined with a light lemony vinaigrette, ripe cherry tomatoes and asparagus. As easy to make as rice!

Ingredients

  • 2 Tablespoons Butter
  • 1-½ cup Orzo Pasta
  • 16 ounces, fluid Chicken Broth
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 whole Lemon, Zest And Juice
  • 1 clove Garlic, Minced
  • ½ teaspoons Sea Salt
  • ¼ teaspoons Black Pepper
  • 1 bunch Asparagus, Cooked And Cut Into 1-inch Pieces
  • 1 pint Cherry Tomatoes, Halved
  • 1 Tablespoon Fresh Parsley, Or 1 Teaspoon Dried

Preparation

In a large sauté pan, melt butter over medium heat. Once melted and bubbling, add orzo. Cook on medium heat, stirring frequently, until pasta starts to get golden in color. Be careful not to burn it.

Very carefully, add chicken broth and bring to a boil. Cover and continue to simmer on low heat approximately 12–15 minutes or until orzo has absorbed the liquid. Stir occasionally to avoid sticking to the pan.

Meanwhile, mix oil, lemon zest, lemon juice and salt and pepper together in a small bowl. Add the lemon mixture, asparagus, and tomatoes to the orzo and stir until incorporated. Garnish with parsley and serve.

One Comment

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Profile photo of Dan

Dan on 11.17.2017

Lemon on pasta in the spring time is delightful, esp. with asparagus, peas, squash blossoms or other spring time vegetables.

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