Description
A quick and flavorful Orzo with Asparagus & Feta recipe that combines tender orzo pasta and crisp asparagus with tangy feta cheese and fresh lemon zest. Perfect for a light lunch or a side dish, this recipe comes together in just 25 minutes and delivers a bright, Mediterranean-inspired taste.
Ingredients
Scale
Ingredients
- 1 cup dry orzo pasta
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 3/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- Zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Boil water: Bring a large pot of salted water to a boil to cook the orzo pasta properly.
- Cook orzo and asparagus: Add the orzo to the boiling water and cook according to package instructions. During the last 2 minutes of cooking, add the asparagus pieces to the pot to blanch them until tender yet crisp.
- Drain and reserve water: Drain the orzo and asparagus in a colander, reserving a small amount of pasta water for later use.
- Mix ingredients: Transfer the drained orzo and asparagus to a mixing bowl. Add the olive oil, lemon zest, crumbled feta cheese, chopped parsley, salt, and black pepper.
- Toss to combine: Gently toss all the ingredients together, adding a splash of the reserved pasta water if needed to help bind the mixture and create a cohesive texture.
- Serve: Serve the dish warm or at room temperature as a delicious main or side dish.
Notes
- For a creamier texture, add a little more olive oil or some crumbled feta while tossing.
- Use fresh lemon zest to enhance the bright, citrus flavor.
- Asparagus should be trimmed well to remove tough ends for better texture.
- Can be served as a vegetarian main dish or a side to grilled proteins.
- Leftovers can be stored in the refrigerator for up to 2 days and served cold or reheated gently.
