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Lemon Orzo with Artichoke Hearts and Asparagus


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Source: Chelsea -

10 minutes
15 minutes

Bright and fresh, this pasta salad can be enjoyed hot, cold, or room temperature! This recipe makes enough to serve 8, but I love to pack servings into mason jars to take with me to work throughout the week. Dinner plus meal prep for the week? Check and check!


What (your ingredients):

1 12 oz. package frozen artichoke hearts

1 bunch asparagus, chopped into bite-size pieces

1 teaspoon minced garlic

Pinch of salt

1 lb. box orzo

1 ½ lemons

1 bunch fresh parsley, chopped finely

3 tablespoons extra virgin olive oil


Toppings: feta cheese crumbles, drizzle of olive oil, cracked tricolor pepper, salt to taste.


How (your directions):

Boil water for pasta.  Season water generously with salt.  Hint: pasta water should be the salinity of the ocean!  Add pasta and cook according to package instructions, about 9 minutes.

In a large pan over medium heat, cook artichoke hearts in ½ cup of water.  When artichoke hearts begin to soften, add asparagus and garlic.  Turn heat to medium-low and sauté until pasta is finished cooking.

Meanwhile, in a large bowl, add parsley, olive oil, and the zest and juice from the 1 ½ lemons.

When pasta is finished cooking, add pasta and vegetables to the large bowl.  Mix all ingredients until evenly combined.

Serve hot, at room temperature, or cold! Great with a flourish of olive, cracked pepper, and feta cheese crumbles.

Why (the science):  Herbs are often used only as a garnish, but they have so much nutritional power!  Parsley plays the lead with artichoke hearts and asparagus to provide an abundance of vitamin C and folic acid, which play critical roles in our immune system and heart health.


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