Bring 2 large pots of water to boil. Add a big pinch of salt in each.
To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.
To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves.
Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano.
This can be served warm, room temperature or cold.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (72g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 48 (37%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 21.2mg||7 %|
|Sodium 30.1mg||1 %|
|Potassium 133.6mg||4 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 17g|
|Protein 3.8g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 131
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