Lemony Orzo with Springtime Veggies
This creamy lemon orzo dish is not only zesty and fresh, its also perfect for the season of spring as it has bright and colorful springtime veggies.
I have had celiac disease for almost half of my life, which means by now I am pretty used to sticking to the strict gluten free diet.
Before I discovered gluten free orzo, I was always curious what orzo tasted like and what the texture would feel like, and I longed to be able to make different recipes with it.
Orzo is a pasta that closely resembles long grain rice, and it can be cooked as though it is a pasta in traditional pasta recipes, or it can be used like rice (ex. in soups).
Although I have lived a gluten free lifestyle for a while now, it can still be challenging to recreate traditional meals in a gluten free way. It makes me so happy when I can find good, wholesome alternatives to regular gluten ingredients, one of those being orzo pasta.
Gluten free orzo pasta links ⇩
I discovered this gluten free pasta a few months back when I was scrolling through Thrive Market’s website (not sponsored, I just really love Thrive Market). Unlike some other gluten free pastas, this one doesn’t get chewy. In addition to that, it is made from only two simple ingredients: cassava flour and water.
If you aren’t gluten free, then you can go ahead and use the traditional orzo pasta made from wheat. If you’re like me and stick to a gluten free diet, then this is a great alternative.
I used both asparagus and peas in this recipe because I think that they compliment the bright acidity of the lemon very well. However, you can always use whatever you have on hand; lots of different veggies would go well in this dish.
Lemony Orzo with Springtime Veggies
cook time: 20 min
total time: 20 min
INGREDIENTS
1 tbsp butter
2 cloves garlic
8 oz box gluten free orzo
1 cup frozen peas
about 1/2 lb fresh asparagus, cut into 1 inch pieces
3 cups veggie broth (chicken broth is good too)
1 cup whole milk
1/2 cup parmesan cheese
the juice and zest of 1 lemon
salt & pepper to taste
INSTRUCTIONS
In a saucepan, sauté the butter and garlic for about a minute on medium heat.
Pour in both the veggie broth and milk, then bring up to a boil.
Add in the orzo pasta, then bring the heat down to medium-low and let simmer uncovered for 10 minutes.
After 10 minutes, add in the frozen peas and the asparagus and simmer for about 7 more minutes, or until all the liquid has absorbed.
Lastly, stir in the lemon juice, zest, and parmesan cheese. Taste for salt and pepper.
Serve & enjoy.
