Orzo with lemon, asparagus, grape tomatoes and parsley.
Ingredients
1 cup orzo, cooked per instructions
6 asparagus spears, chopped into thirds
2 tablespoon olive oil
2 cloves garlic, minced
Handful of grape tomatoes, sliced in half lengthwise
Zest and juice from half a lemon
Sea salt and freshly cracked pepper, to taste
1 tablespoon fresh parsley, chopped
Parmesan cheese
Instructions
Cook orzo according to package directions. Drain well. Bring a couple cups of water to a boil in the pasta pan, add asparagus and cook 2 minutes, drain.