Prep:
10 min
Zesty Asparagus and Tomato Orzo
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 6
Ingredients (6)
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1½ cups orzo
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¼ cup olive oil plus 2 tablespoons
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juice and zest of 1 lemon
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1 pound asparagus, trimmed and cut into 1-inch lengths
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1 pint grape tomatoes
Steps (4)
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Step 1
Preheat the oven to 425°F and bring a pot of well-salted water to a boil. Add orzo and cook according to package directions for al dente, then drain and set aside.
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Step 2
In a large bowl, combine ¼ cup olive oil, lemon juice and zest, and seasoning mix. Add asparagus and toss well to coat; then spread vegetables on a sheet pan and scatter tomatoes throughout. Leave behind any remaining marinade in the bowl.
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Step 3
Roast vegetables for about 15–20 minutes, shaking the pan once halfway through cooking. Add additional 2 tablespoons of olive oil into the bowl with the remaining marinade mixture.
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Step 4
Add the cooked orzo into the bowl with the dressing, along with the cooked asparagus and tomatoes. Serve immediately.
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For safe meat preparation, reference the USDA website.
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