Tired of plain old pasta or rice? Give your dinner a playful twist with orzo. It perfectly blends the taste and consistency of pasta with the fun size of rice for a satisfying and enjoyable dish.
Creamy orzo with peas and asparagus
Serving size 6–8
Spaghetti and meatballs or a Bolognese sauce aren’t the only ways to do pasta night. This cheesy, vegetable-filled orzo dish is so scrumptious, it might have you rethinking your go-to pasta night dishes altogether. It is so delicious and creamy, your family will think they’re being treated to a decadent pasta dish, while you can rest easy in the knowledge that they’re chowing down on plenty of nutritious ingredients.
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- 2-1/2 cups dry orzo
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cups asparagus, cut into 1-inch pieces
- 2 cups frozen peas
- 3 garlic cloves, minced
- 1-1/2 cups ricotta cheese (regular or light)
- 1/2 cup milk
- 1/2 cup shredded Parmesan cheese, plus more for garnish
- 1-1/2 teaspoons salt (more or less to taste)
- Cook the orzo according to the package instructions.
- In a large wok or pan, heat the oil over medium-low heat.
- Add the onions to the oil, and cook for 1–2 minutes.
- Add in the asparagus, peas and garlic, and stir to combine.
- Stir regularly until all the vegetables are tender.
- Stir in the orzo, ricotta, milk, Parmesan and salt. Combine thoroughly until everything is heated through.
- Transfer to bowls, and serve with a sprinkling of Parmesan cheese for garnish, if desired.
If you have 3–4 people to serve, this recipe can easily be halved. Or make the full batch, and store the leftovers in the fridge for a delicious meatless Tuesday lunch or dinner!