WW points: 5(-ish) per cup
half a box of orzo
one bag baby spinach
one bunch asparagus, sliced in 1/4-inch pieces on the diagonal
handful of frozen peas
2 T olive oil
juice and zest from one or two lemons
2 fat clove garlic, minced
half an onion, minced (red would have been better)
about 2 T grated parmesan
1/3 c feta cheese, crumbled
good grind of black pepper
almonds or chickpeas (optional)
Cook orzo in salted water until it's about half done, stirring frequently. Throw in the asparagus and peas and cook until everything is tender.
Turn off the heat and add the spinach, stirring until wilted.
Drain it all.
Throw everything else in but the feta. If you use feta, you probably won’t need salt, but adjust seasonings to your taste. Wait until it's fairly cool to put in the feta so it doesn't melt in.
ELS also puts freshly roasted almonds on top, which sounds delicious and would add some protein.
Monday, May 09, 2011
lemon orzo with spring veggies
One pot and one cutting board only! I'm going to be eating this for lunch all week. Based heavily on another lemon orzo recipe from Everybody Loves Sandwiches.