Creamy Lemon Asparagus Orzo with Parmesan
A quick and light one-pot pasta dish featuring fresh asparagus, bright lemon flavor, and creamy Parmesan cheese.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 3 cups vegetable broth
- 1 bunch asparagus (about 1 pound), trimmed and cut into 1-inch pieces
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup pine nuts, toasted
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large skillet or pot over medium heat. Add the onion and cook until soft, about 4 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Add the orzo pasta to the skillet and toast for 2 minutes, stirring constantly.
- Pour in the vegetable broth. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 10 minutes, stirring occasionally.
- Stir in the asparagus pieces. Continue to cook, uncovered, for another 5 to 7 minutes, or until the orzo is cooked through and most of the liquid is absorbed.
- Remove the skillet from the heat. Stir in the heavy cream, Parmesan cheese, lemon juice, and lemon zest. Mix until the sauce is creamy.
- Season with salt and pepper to your preference.
- Serve immediately, topped with toasted pine nuts and extra Parmesan cheese.
Notes
- To toast pine nuts, place them in a dry skillet over medium heat and cook for 3 to 5 minutes, watching closely to prevent burning.
- For a richer flavor, substitute half of the vegetable broth with dry white wine.
- If you prefer a tangier flavor, increase the lemon juice to 3 tablespoons.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 5
- Protein: 18
- Cholesterol: 25