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Creamy Orzo with Asparagus and Peas

By skinnytaste.com

Creamy Orzo with Asparagus and Peas

Prep:15minCook:30min

This delicious, creamy orzo pasta dish with asparagus and peas is fresh, bright, and lemony – the perfect spring dinner. Plus, it’s vegan and dairy-free.

Updated at: Thu, 21 Nov 2024 08:53:18 GMT

Nutrition balance score

Great

Glycemic Index

44

Low

Glycemic Load

24

High

Nutrition per serving

Calories404.8 kcal (20%)

Total Fat15.8 g (23%)

Carbs55.1 g (21%)

Sugars9.1 g (10%)

Protein11.6 g (23%)

Sodium973.5 mg (49%)

Fiber11.2 g (40%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

¼ cupextra-virgin olive oil

white and light green parts, chopped

1 teaspoonkosher salt

⅓ cupdry white wine

12 ouncesorzo pasta

3 ½ cupsvegetable broth

2 teaspoonslemon zest

plus more for garnish

1 bunchasparagus

trimmed and chopped into 1-inch pieces

¾ cupfrozen peas

2 teaspoonsfresh lemon juice

plus wedges for serving

basil and/or tarragon, for garnish

for garnish, optional

freshly ground black pepper

Instructions

View on skinnytaste.com

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Notes

1 liked

0 disliked

Delicious

Jessica Block· last year

I used a shallot instead of leek and chicken stock instead of veggie stock (what I had on hand). Used whole wheat orzo and took closer to 15 minutes to thicken and cook. Just used lemon juice instead of zest. Don't skip the fresh basil. I also topped with fresh grated parmasean. So delish! I can't believe how creamy it is!

I used a shallot instead of leek and chicken stock instead of veggie stock (what I had on hand). Used whole wheat orzo and took closer to 15 minutes to thicken and cook. Just used lemon juice instead of zest. Don't skip the fresh basil. I also topped with fresh grated parmasean. So delish! I can't believe how creamy it is!

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