One Pot Orzo Primavera

Ingredients

• Olive oil

  1 tbsp or 14g

• Onion

  raw

  1 medium or 110g

• Garlic

  raw

  4 cloves, minced or 12g

• Broccoli

  raw

  2 cup chopped or 182g

• Asparagus

  raw

  1 lb or 453g

• Orzo

  Barilla

  8 oz or 227g

• Vegetable broth

  from bouillon, low-sodium

  2 ½ cup or 600g

• Salt

  table

  ¾ tsp or 5g

• Green peas

  frozen

  1 cup or 134g

• Parmesan cheese

  low sodium

  ½ cup, grated or 50g

• Lemon juice

  2 tbsp or 30g

• Black pepper

  ground

  1 dash or 0.1g

• Cherry tomatoes

  red, raw

  1 cup cherry tomatoes or 149g

• Parsley

  raw

  4 tbsp or 15g

Directions

1. Heat the olive oil in a large pot over medium-high heat. Sauté the onion for 2-3 minutes until transparent. Add the garlic and cook until fragrant, then add the orzo and fry for about 2 minutes until slightly browned.
2. Add the broccoli and asparagus, stirring occasionally for 2 minutes to absorb the flavors.
3. Pour in the broth and add 3/4 teaspoon of salt. Stir to combine.
4. Bring to a boil, cover, and reduce heat to low. Cook for 5-6 minutes, stirring occasionally, until most of the liquid is absorbed.
5. Uncover and add the peas and Parmesan cheese. Stir gently and cook on low heat for 2-3 minutes until the peas are cooked, the cheese is melted, and the pasta is to your liking.
6. Remove from heat. Stir in the lemon juice, mix well, and season with additional salt and pepper to taste.
7. Garnish with parsley, top with cherry tomatoes, and serve immediately.