Lemon Garlic Parmesan Orzo with Roasted Asparagus
Lemon Garlic Parmesan Orzo is creamy cheesy pasta loaded with garlic and parmesan cheese and roasted asparagus and comes together in under 20 minutes.
Servings 4
Calories 302kcal
Ingredients
- 1 lb Asparagus
- 2 teaspoons Olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups dried orzo
- 4 tablespoons butter
- 3 cloves garlic minced
- 2 tablespoons all purpose flour
- 1 cup low sodium chicken stock
- 2 tablespoons Lemon juice
- 2/3 cup heavy cream
- 3/4 cup Parmesan cheese - shredded or grated
- Fresh parsley for garnish
Instructions
- Preheat oven to 400 degrees
- Cut 1-2 inches off the ends of the asparagus. Place asparagus on baking sheet. Drizzle olive oil over asparagus and sprinkle with kosher salt and pepper. Roast for 8 minutes or until tender. Set aside and let cool. Then cut into bite size pieces.
- Heat a pot of water on medium high heat and cook orzo to al dente, drain and set aside.
- In a skillet on medium heat add butter, once melted add garlic and cook until fragrant about 1 minute.
- Stir in flour and cook for 30 seconds,
- Whisk in chicken stock, lemon juice, let simmer 2-3 minutes until thickened.
- Reduce heat and add in cream and Parmesan cheese. Whisk until combined.
- Add orzo and asparagus toss until combined.
- Add salt and pepper to taste, it will thicken as it sits.
- Garnish with additional Parmesan cheese and fresh chopped parsley.
Notes
If you asparagus is really thick or skinny the adjust the roasting time accordingly.
Use fresh parmesan cheese (found in the cheese section) not the stuff in the green container.
Store any leftovers in an airtight container in the refrigerator for 3-4 days.
Add some shredded chicken or bacon to beef in this easy recipe.
Nutrition
Serving: 1grams | Calories: 302kcal | Carbohydrates: 24g | Protein: 10g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 875mg | Fiber: 3g | Sugar: 3g
