Ingredients
1tbspolive oil
1brown onionmedium, chopped
4garlic clovesfinely chopped
1broccolicut into florets
21ozasparaguscut into 2-inch pieces
8ozdry orzo pasta
2½cupslow sodium vegetable brothor stock
¾tspsalt
¾cuppeasfrozen
½cupparmesan cheesefresh grated
⅓cuphalf and halfor a reduced fat cream, optional
2tbsplemon juicefreshly squeezed
salt and pepperto taste, if needed
1cupgrape tomatoesor cherry tomatoes, halved
fresh parsleyto serve
Preparation
Heat the olive oil in a large pot over medium-high heat. Fry the onion for 2 to 3 minutes until transparent.
Add in the garlic and cook until fragrant; add the orzo and fry to brown slightly for about 2 minutes in the oil.
Next, add in the broccoli florets and asparagus pieces, stirring occasionally for a further 2 minutes to absorb all the flavors in the pot.
Pour in the broth along with ¾ teaspoon of salt. Give it a good stir to combine.
Bring to a boil; cover and reduce heat down to low and allow to cook for 5 to 6 minutes, until most of the liquid has absorbed while stirring occasionally.
Uncover the pot and add in the peas and parmesan cheese.
Stir gently to combine with the rest of the ingredients, and continue to cook on low heat for about 2 to 3 minutes until the peas have cooked through, the cheese has melted, and the pasta is cooked to your liking while stirring occasionally.
Take off the heat. Stir the half and half through to combine well and squeeze in the lemon juice. Mix through; taste test and add more salt and pepper if desired.
Garnish with the fresh chopped parsley; top with the grape tomatoes and serve immediately.
