Light Spring & Summer Orzo

Light spring or Summer meal!

Featuring the following Urban Gardener plants:

Ocimum basilicum
Common Name: Basil

	8 Ounces Uncooked Orzo
	1 Pund Asparagus Spears, cut into 2" long slices
	1 Cup Frozen Green Peas, thawed
	3 Ounces Fresh Parmesan

	1/2 Teaspoon Salt
	3 Tablespoons Fresh Lemon Juice
	2 Tablespoons Olive OIl
	1/2 Cup Thinly sliced Basil, plus a few whole leaves for garnish

Nutritional Information

Calories 281 Fat 10 MG ( Sat 3, Mono 5, Poly 1) Cholesterol 12 MG Protein 14 MG Carbs 36 Grams Sugar 3 Grams Sodium 457 MG Calcium 191 MG

Directions

1- Cook orzo according to package directions. When 3 minutes of cooking time remail, add asparagus. Cook for 1 minute: Add peas and cook for the final 2 minutes.
2- Use a vegetable peeler to make 12 curls of Parmesan. Grate remaining cheese and set aside.
3-Combine salt, lemon juice, and olive oil: whisk together. Toss orzo in lemon juice mix; stir in grated cheese and basil.

Serve warm or at room temperature with pamesan curls. Garnish with additional basil leaves.

Additional Information

Recipe Source: Healthy Living, April 2008 ·