This recipe for a one-dish meal, from Parents magazine uses lots of early spring vegetables to give the dish its signature color. Use whole-grain pasta to raise the nutritional content.
- 2 cups cooked orzo pasta (about 1 cup uncooked)
- 1 tablespoon olive oil1 bunch asparagus, trimmed and sliced
- 2 cloves garlic, minced
- Pinch thyme1 package (10 ounces) frozen peas, thawed
- 1 package (5 ounces) baby spinach
- 1/2 teaspoon grated lemon peel
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 4 ounces crumbled feta cheese
- 1 tablespoon chopped fresh mint (optional)
- In large saucepan, cook orzo in salted water. Drain, reserving 1¼ cups of the cooking water.
- In large, deep nonstick skillet, heat oil over medium-high heat. Add asparagus and cook, stirring occasionally, for 2 minutes. Add garlic and thyme, and cook 30 seconds more. Stir in peas, spinach, lemon peel, and reserved pasta cooking water. Increase heat to high and bring to a boil. Stir in orzo, butter, and lemon juice. Transfer to serving bowl and sprinkle with feta and mint.
Makes 4 servings, with 389 calories, 12 g fat, 56 g carbs, 319 mg sodium, 5 g sugar, and