Asparagus Orzo with Peas
Asparagus Orzo with Peas combines orzo pasta, asparagus, peas, Parmesan, garlic, and olive oil in one simple spring side dish. It works well for spring dinners, easy pasta side dishes, and quick weeknight meals. The orzo stays creamy while the asparagus and peas add fresh texture and color throughout.
Servings: 4
Calories: 278kcal
Equipment
- Large Pot
- Cutting board
- Wooden spoon or spatula
- Cheese grater
Ingredients
- 1 cup orzo pasta
- 2 ¼ cups water
- 1 teaspoon Knorr granulated chicken bouillon
- 3 ounces fresh asparagus tips chopped small
- 3 ounces frozen peas
- 2 ounces grated Parmesan cheese
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 tablespoon butter
- salt and pepper to taste
- 1 tablespoon lemon juice optional
Instructions
- Bring 2¼ cups of water to a boil in a large pot. Stir in the chicken bouillon until dissolved. Add the orzo and cook according to package directions until al dente, stirring occasionally.
- When a small amount of liquid remains, stir in the asparagus and peas. Cook for 2–3 minutes, just until the vegetables are tender and bright green.
- Reduce the heat to low. Add the olive oil and garlic, stirring constantly for 30 seconds until fragrant. Stir in the Parmesan cheese and 1 tablespoon of butter until smooth and creamy.
- Add lemon juice (if using) and season with salt and black pepper to taste. If needed, add a splash of water or a little olive oil to loosen the orzo before serving. Serve warm with extra Parmesan on top if desired.
Notes
Cooking Notes
Cooking the orzo until just al dente helps it stay tender without becoming too soft as it finishes with the vegetables and cheese. Adding the butter at the end gives the orzo a smoother, creamier texture, while a small splash of water can help loosen the pasta if needed before serving.
Tips for Best Results:
- Stir the orzo occasionally while cooking to prevent sticking.
- Add the asparagus and peas when only a small amount of liquid remains.
- Cook the garlic briefly, so it becomes fragrant without browning.
- Stir in the Parmesan and butter while the orzo is still hot for the creamiest texture.
Nutrition
Calories: 278kcal | Carbohydrates: 34g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 286mg | Potassium: 212mg | Fiber: 3g | Sugar: 3g | Vitamin A: 534IU | Vitamin C: 11mg | Calcium: 150mg | Iron: 1mg
