Equipment
- Non-stick frying pan
- Kitchen knife
- chopping board
- grater
- weighing scales
Ingredients
- 2 tablespoon extra virgin olive oil
- 3 cloves garlic (crushed)
- 1 teaspoon chilli flakes (red pepper flakes)
- 200 g orzo pasta (dry weight)
- 500 ml vegetable stock
- 200 g asparagus (woody stem at base removed, cut into bite-sized pieces)
- 100 g frozen garden peas (green peas)
- 1 lemon (finely grated zest and juice)
- 40 g parmesan cheese (grated)
- 1 handful basil leaves (finely shredded)
- 15 g butter
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
Instructions
- Place a non-stick frying pan over medium heat. Add the olive oil, garlic and chilli flakes and sauté gently for 30 seconds until fragrant. Do not colour the garlic.
- Add the orzo pasta to the pan and stir to coat the pasta in the oil.
- Now add the vegetable stock and cook the pasta for 7-8 minutes.
- Add the asparagus and garden peas to the pan and cook for 2 minutes, adding an extra splash of water if required.
- Finally add the lemon zest and juice, parmesan cheese, butter, salt and black pepper to the pan, stir through until the cheese and butter have melted.
- Remove the pan from the heat and serve immediately with a wedge of fresh lemon (optional).
Nutrition Facts
Lemon Orzo Pasta with Asparagus & Peas Recipe
Amount Per Serving
Calories 715
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 9g56%
Trans Fat 0.2g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 30mg10%
Sodium 2570mg112%
Potassium 627mg18%
Carbohydrates 93g31%
Fiber 9g38%
Sugar 10g11%
Protein 26g52%
Vitamin A 2372IU47%
Vitamin C 31mg38%
Calcium 319mg32%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Tried this recipe? We'd love to see your photos!Mention @lostinf00d or tag #lostinfood!
Share on Facebook