Lemon Orzo with Asparagus & Cherry Tomatoes

Here's a bright and fresh Lemon Orzo with Asparagus & Cherry Tomatoes recipe that’s perfect for a light meal or a side dish!

Ingredients

• 1 cup orzo pasta

• 14oz can chicken broth

• 1 bunch asparagus, trimmed and cut into 1-inch pieces

• 1 cup cherry tomatoes, halved

• 2 cloves garlic, minced

• 2 tbsp olive oil

• 1 lemon (zested and juiced)

• ¼ cup Parmesan cheese, grated

• ¼ cup fresh basil or parsley, chopped

• ½ tsp salt (or to taste)

• ½ tsp black pepper

• ¼ tsp red pepper flakes (optional)

• ¼ cup toasted pine nuts (optional, for crunch)

Directions

1. Cook the Orzo: toast orzo in some olive oil. 1-2 minutes. Add 14oz of chicken broth. Cook until all the liquid is absorbed.

2. Sauté the Garlic, Asparagus & Tomatoes: While orzo is cooking, heat large pan over medium heat and add olive oil. Sauté garlic for 30 seconds until fragrant. Add asparagus & cherry tomatoes and cook for until they start to soften.

3. Combine Everything: Add cooked orzo and asparagus to the pan. Stir in lemon zest, lemon juice, salt, black pepper, and red pepper flakes. Toss well to combine.

4. Finish & Serve: Remove from heat and stir in Parmesan cheese (if using) and fresh herbs. Garnish with toasted pine nuts for extra crunch.

   Enjoy! Serve warm or at room temperature, perfect as a side dish or light meal.