Source: Parents Magazine

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Recipe Summary test

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In large saucepan, cook orzo in salted water. Drain, reserving 1-1/4 cups water from cooked pasta.

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  • In large, deep nonstick skillet, heat oil over medium-high heat. Add asparagus and cook, stirring occasionally, for 2 minutes. Add garlic and thyme, and cook 30 seconds more. Stir in peas, spinach, lemon peel, and reserved pasta cooking water. Increase heat to high, and bring to a boil. Stir in orzo, butter, and lemon juice. Transfer to serving bowl, and sprinkle with feta cheese and mint.

Nutrition Facts

541 calories; fat 14g; carbohydrates 83g; insoluble fiber 8g; protein 22g.
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