One Pot Orzo Primavera

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  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

• Classic Blue Box Orzo Pasta

  Barilla

  8 oz or 227g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Salt

  Table

  ¾ tsp or 5g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Parmesan cheese

  Shredded

  8 tbsp or 40g

• Lemon juice

  Raw

  2 tbsp or 30g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cherry tomatoes

  Red, ripe, raw, year round average

  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 chopped onion for 2-3 minutes until transparent. Add the minced garlic and cook until fragrant.
2. Stir in the orzo and fry for about 2 minutes until slightly browned. Add the broccoli and asparagus, stirring occasionally for 2 minutes to let them absorb the flavors.
3. Pour in the vegetable broth and add salt. Stir to combine. Bring to a boil, cover, and reduce heat to low. Cook for 5-6 minutes, stirring occasionally, until most of the liquid is absorbed. Add more broth or water if needed.
4. 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.
5. Remove from heat. Stir in the lemon juice, mix well, and season with additional salt and pepper to taste.
6. Garnish with parsley, top with cherry tomatoes, and serve immediately.