Lemon Butter Orzo With Roasted Asparagus And Tomatoes

Light and scrumptious, this Lemon Butter Orzo with Roasted Asparagus and Tomatoes would make the proper aspect to any meal!

Lemon Butter Orzo With Roasted Asparagus And Tomatoes

With Spring comes most of these scrumptious Spring flavors. This is considered one of my favourite times of 12 months because all the vegetables and culmination which might be in season make for some first rate food. Like this virtually addicting Lemon Butter Orzo with Roasted Asparagus and Tomatoes.

This is the sort of brief and smooth facet dish that you’ll want it for practically all your food. It’s additionally simply one of those simple food that have this sort of wow aspect that it'll go away all and sundry full and satisfied. At the same time as I ought to make a entire meal out of this, we like to serve it as a side. It would be perfect on your upcoming Easter birthday party!

Lemon Butter Orzo With Roasted Asparagus And Tomatoes


  • 1 cup chopped asparagus
  • 1 cup grape or cherry tomatoes, sliced in half
  • 1 (16 oz) pkg orzo, cooked according to package directions
  • Shredded Parmesan cheese
  • Salt and pepper for taste


  • 1 stick butter
  • Juice of 1 lemon
  • 1 tsp dried parsley
  • 1 tsp minced garlic


  1. Preheat oven to 400. On baking sheet spread your asparagus and tomatoes and drizzle with olive oil and sprinkle with salt and pepper and roast for about 10-15 minutes or until tender and asparagus is slightly browning, remove from oven.
  2. Meanwhile cook your pasta according to package directions, drain and place in serving bowl.
  3. To make sauce in small saucepan melt your butter on medium heat, add the remaining ingredients and simmer for a few minutes to make fragrant. Pour your sauce over your orzo and stir in your veggies and salt and pepper until coated.
  4. Sprinkle with Parmesan cheese if desired Serve warm or cold.

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