Creamy Orzo Pasta Primavera
Creamy orzo pasta primavera delivers al dente pasta coated in a creamy cheese sauce, with spring vegetables, herbs, and a twist of lemon.
Servings: 4 people
Equipment
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Ingredients
- 2 cloves garlic
- 300g / 1½ cups This is an affiliate link.orzo
- 875ml / 3½ cups vegetable or chicken stock
- 250ml / 1 cup double / heavy cream
- 50g / 1/2 cup This is an affiliate link.Parmesan cheese
- 100g / 4 oz asparagus
- 80g / 1/2 cup green peas
- 100g / 3½ oz fresh spinach
- 1 lemon zest
- 1 tbsp chopped mint, parsley and basil combined
- salt to taste
Instructions
- In a large pan heat the olive oil and the minced garlic, cook over low heat for 30 seconds.
- Add the orzo and stir until it’s coated in the oil and garlic.
- Now add the chicken stock and double cream with a pinch of salt, stir well making sure no grains of orzo are sticking to the bottom of the pan, bring to a simmer, then add the asparagus and green peas and cook 8 minutes, then add spinach and cook for 2 minutes longer, stir in Parmesan cheese and lemon zest, sliced basil, mint and parsley and take off the heat. Salt to taste.
Nutrition
Calories: 585kcal | Carbohydrates: 65g | Protein: 20g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 1631mg | Potassium: 532mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3766IU | Vitamin C: 20mg | Calcium: 258mg | Iron: 3mg