This is one of my “go-to” recipes! It’s fast, easy, served hot or cold, as a side dish or main with grilled salmon or chicken. Here is a base recipe to start, then add whatever leftover vegetables you have in the fridge. Using whole wheat orzo has many healthy benefits such as, it contains protein and is a great low-fat alternative to pasta. Want to learn more about the health benefits of orzo, check this link out Let’s get started…cook oroz 6 minutes according to the package directions. Add asparagus and peas. Cook 4 to 6 minutes more or until pasta and veggies are tender. Drain in colander. Combine oil, garlic, and thyme in same pot over medium heat. Cook and stir for about 3 mins. or until garlic just starts to turn golden. Add pasta and veggies, broth, pepper and salt. Mix well together and remove from heat. Stir in cheese and sprinkle with pine nuts.
INGREDIENTS:
- 8 ounces whole wheat orzo (1 1/3 cups)
- 1 pound asparagus, tough ends trimmed, sliced 1/2″ thick (about 2 1/2 cups)
- 1 1/2 cups frozen peas
- 2 tablespoons olive oil
- 3 large cloves garlic, cut into thin slivers
- 2 tablespoons chopped fresh thyme leaves
- 1/2 cup reduced-sodium, fat-free chicken
- 1/2 teaspoon ground black pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons pine nuts, toasted
