Orzo with Spring Herbs & Veggies
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 4
Description
This is a favorite weeknight dinner once spring vegetables and herbs are in season. So easy to make, light, and tasty. This recipe can also follow you from spring to summer with swapping out peas for zucchini, tomatoes and other summer vegetables.
Ingredients
- 12 ounces orzo pasta
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 cup of fresh spring peas
- 1 garlic clove, minced
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon freshly ground black pepper
- 1 handful baby arugula, about 1 cup packed
- 1/4 cup fresh mint or basil leaves, chopped
- 1/4 cup fresh dill sprigs
- 2 tablespoons chopped chives
- Crumbled feta cheese for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Add the orzo and cook until al dente, following package instructions. Usually 10 mins or so.
- While the orzo is cooking microwafe the fresh peas in a small bowl with a table spoon of water for 1 min to warm.
- Drain the orzo and peas and add to a large bowl.
- Stir in the oil and lemon juice and then add lemon zest, salt, red pepper flakes and black pepper. Stir to combine. Add the arugula, mint, dill and chives and stir to gently wilt the arugula.
- Top with crumbled Feta cheese and adjust salt and pepper as needed.
