Sometimes you need a meal that is light on the belly and quick to make — that is not yet another salad. We get it!
We’re happy to introduce you to this Lemon Veggie Orzo Pasta. With only a few simple ingredients, including our Lemon Herb blend, this dish whips up in less than 30 minutes. In fact, it whips up so fast we were able to make it an hour before we had to leave to pick our son up from school (and was able to clean up everything!). #Amazing
Another fantastic thing about this dish is once it’s made, you have a meal that will feed you and your family for a couple days (dinners and lunches!). It makes A LOT and the ingredients are fairly inexpensive, which we love.
Oh, and the wine? Don’t be afraid to only spend $4 on a bottle of Pinot Grigio for this dish – you won’t even be able to tell!
We highly recommend squeezing fresh lemon juice on top when you plate it, as well as a generous sprinkling (or handful, we don’t judge) of freshly grated parmesan cheese.
Lemon Veggie Orzo Pasta
- TRP Lemon-Herb packet
- 1lb box organic orzo pasta
- 1 large broccoli crown or romanesco crown
- 1 bunch asparagus (ends off, cut into 1/2″ pieces)
- 1 yellow onion, finely chopped
- 1/3 cup butter
- 4 ounces white wine (dry is best, I had Pinot Grigio)
- 1 lemon
- Unrefined sea salt and black pepper to taste
- Olive oil or refined coconut oil
Optional: crushed red pepper flakes
Start by bringing salted water to boil for orzo pasta. Cook as directed. Begin steaming broccoli
Sauté finely chopped, yellow onion in desired cooking oil, on medium high heat. Add chopped asparagus. Sauté together until onions are translucent. Add butter until completely melted. Turn heat to high, add white wine and juice of 1/2 lemon. Allow to boil for about 3-4 minutes until alcohol from wine cooks out. Add one packet TRP Lemon-Herb seasoning then lower heat to a soft, consistent simmer.
Strain orzo pasta, chop broccoli into small pieces and add to onion & asparagus mix. Juice the other half of the lemon for a fresh, acidic bite and combine well. Salt and pepper to taste at the end and if you like a little heat, throw in some crushed red pepper flakes.
Note: Delicious and filling as a vegetarian meal, and easily adaptable with any vegetables you have. We had some shrimp we needed to use, so I sautéed that in EVOO, added a bit of cumin & juice from 1/2 a lemon to marry all of the flavors. It would also go great with with chicken or any firm, white fish.