Print
Ingredients
Scale
- 6 ounces dry orzo pasta (1 cup)
- 2 tablespoons olive oil
- 1 shallot- diced
- 3 garlic cloves- rough chopped
- 1 extra large bunch asparagus, tough ends removed, cut into 1 inch pieces.
- 1 cup snap peas, sliced
- Salt and pepper to taste
- 1 small lemon, zested
- ¼– ½ cup fresh herbs, chopped (parsley, dill, or basil)
- 1 tablespoon fresh tarragon, chopped(optional)
- ¼–½ cup goat cheese, crumbled; more to taste
Instructions
- Bring salted water to a boil and cook the orzo according to package instructions until al dente. Drain, reserving 1 cup of the hot salted pasta water.
- In a large skillet, heat olive oil over medium heat. Add the diced shallot and rough chopped garlic and sauté until golden and aromatic.
- Add the chopped asparagus and snap peas to the skillet. Lower the heat to medium-low and sauté for about 5 minutes until the vegetables are tender-crisp, stirring often and scraping the shallot from the bottom of the pan. Season with salt and pepper, then add the lemon zest.
- Combine the drained orzo with the vegetable mix and crumbled goat cheese, gradually adding some reserved pasta water until you reach your desired creaminess.
- Incorporate the chopped herbs, stirring until creamy, and adjust the seasoning with salt, pepper, or chili flakes as preferred. Serve the dish warm while it's still creamy.
Notes
For a creamier texture, add more goat cheese or use a splash of cream.
Feel free to substitute goat cheese for feta if desired.
Adding chili flakes can give the dish an extra kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 30mg