Description
A quick and refreshing pasta dish featuring tender orzo, crisp asparagus, tangy feta, and fresh herbs. Perfect as a light meal or a flavorful side, served warm or chilled.
Ingredients
8 oz orzo pasta
1 bunch asparagus trimmed and chopped
2 tbsp olive oil
2 cloves garlic minced
1 lemon zested and juiced
1/2 cup feta cheese crumbled
1/4 cup fresh basil torn
Salt to taste
Black pepper to taste
Instructions
1. Bring a large pot of salted water to a boil. Cook the orzo until al dente, about 8–10 minutes. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add chopped asparagus and a pinch of salt. Sauté for 4–5 minutes until crisp-tender.
3. Stir in the minced garlic and lemon zest. Cook for 30 seconds until fragrant.
4. Add the cooked orzo to the skillet and toss to combine. Season with salt and black pepper.
5. Remove from heat. Fold in crumbled feta, fresh basil, and lemon juice. Toss gently.
6. Serve warm, at room temperature, or cold. Garnish with extra feta and basil if desired.
Notes
This dish can be stored in an airtight container in the fridge for up to 4 days. Add a drizzle of olive oil or squeeze of lemon to refresh before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 390mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
Keywords: orzo, asparagus, feta, spring pasta, easy side dish