How to Make Orzo with Lemon, Artichokes, and Asparagus
Artichokes and asparagus are a match made in culinary heaven and are often paired together in typical Italian dishes. Among their many similarities, both crops are native to the Mediterranean and grow best in a warm to slightly cool climate. In the kitchen, they can be incorporated into healthful soup, pasta, rice, omelet, and salad recipes.
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5 min prep time
10 min cook time
8servings
1/2 cup
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Step-By-Step Instructions:
- Bring a large pot of water to a boil over high heat. Add 1/4 tsp salt and reduce heat to medium.
- Add orzo and stir. Cook orzo until tender, but still al dente. Drain orzo when done and return to pot.
- Meanwhile, bring a medium-size pot of water to a boil over high heat. Add asparagus and cook until tender (about 5 minutes), then drain.
- Add asparagus, artichoke hearts, lemon juice, lemon zest, additional 1/4 tsp salt (if desired), freshly ground pepper, and olive oil into the pot with the orzo and stir.
- Taste and adjust seasoning, if necessary. Garnish with cheese and serve hot.
Nutrition facts
8 Servings
-
Serving Size
1/2 cup
-
Amount per serving
Calories
170
- % Daily value*
-
Total Fat
5g
6%-
Saturated Fat
1.2g
6% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
140mg
6% -
Total Carbohydrate
26g
9%-
Dietary Fiber
5g
18% -
Total Sugars
4g
-
Dietary Fiber
-
Protein
6g
-
Potassium
260mg
6%
Ingredients
salt
1/4 tsp
dry orzo pasta or small gluten-free pasta
1/2 lbs
fresh or frozen asparagus (trimmed into 1-inch peices)
1 lbs
frozen artichoke hearts (thawed)
1 (14-oz) package
lemon juice
1/4 cup
zest of 1 lemon
1
black pepper
1/4 tsp
olive oil
2 tbsp
Pecorino Romano cheese (grated)
1/4 cup