Description
A quick and delicious Orzo with Asparagus & Feta recipe that combines tender orzo pasta with fresh asparagus, tangy feta cheese, and a bright lemon zest dressing. Perfect for a light, flavorful meal that can be enjoyed warm or at room temperature.
Ingredients
Scale
Orzo and Vegetables
- 1 cup dry orzo pasta
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
Flavorings and Garnishes
- 3/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- Zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Boil Water: Bring a large pot of salted water to a rolling boil to prepare for cooking the orzo and asparagus.
- Cook Orzo and Asparagus: Add the orzo to the boiling water and cook according to package instructions. Add the trimmed asparagus pieces during the last 2 minutes of cooking to ensure they stay tender-crisp.
- Drain and Reserve Water: Drain the orzo and asparagus in a colander, reserving a small amount of pasta cooking water to help with the final consistency.
- Combine Ingredients: Transfer the drained orzo and asparagus into a mixing bowl. Add the olive oil, lemon zest, crumbled feta cheese, chopped fresh parsley, salt, and black pepper.
- Toss to Combine: Gently toss all the ingredients together, adding a splash of the reserved pasta water if needed to moisten and bind the flavors.
- Serve: Serve the dish warm or at room temperature as a light main course or side dish.
Notes
- For a creamier texture, add a bit more olive oil or reserved pasta water when tossing.
- Feel free to swap feta cheese with goat cheese for a different flavor profile.
- This dish can be made ahead and served chilled, making it a great option for meal prep.
- To enhance the citrus flavor, you can add a splash of fresh lemon juice along with the zest.
