Ingredients:
3 quarts water
1 teaspoon salt
2 cups orzo pasta, uncooked
1 lb fresh asparagus, cut into 1 inch pieces
3 garlic cloves, minced
1/2 cup red bell peppers, chopped
1 teaspoon margarine or 1 teaspoon butter, melted
1 tablespoon olive oil
1 cup frozen peas, thawed
1/2 cup chicken broth or 1/2 cup vegetable broth
1 teaspoon fresh lemon rind, grated
1/4 teaspoon white pepper, ground
1/2 cup parmesan cheese, freshly grated (optional)
Directions:
Combine water and salt in a large Dutch oven; bring to a boil.
Add orzo and cook 5 minutes.
Add asparagus and cook 4 more minutes.
Drain and set aside in a large serving bowl.
Cook garlic and bell pepper in margarine and oil in Dutch oven over medium heat, stirring constantly, 1 minute or until crisp-tender.
Keep stirring, and add peas; cook another minute. Add broth, lemon rind, and white pepper; bring to a boil and cook one minute.
Add vegetable mixture to orzo and asparagus; toss and top with parmesan cheese.
Servings: 7
Time preparation: 10 min.
Time total: 22 min.