Description
A vibrant dish that combines fluffy orzo pasta with earthy artichokes and bright lemon for a refreshing Mediterranean flavor.
Ingredients
Scale
- 1 cup orzo pasta
- 1 can artichoke hearts, drained and chopped
- 1 lemon, juiced and zested
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Begin by cooking the orzo pasta according to package instructions. Drain and set aside, allowing the pasta to cool slightly.
- In a large skillet, heat the olive oil over medium heat. Once hot, sauté the minced garlic until it becomes fragrant, about 1 minute. Resist the urge to let it brown.
- Add the chopped artichoke hearts to the skillet. Cook for 2-3 minutes, allowing them to caramelize slightly.
- Stir in the lemon juice and zest, mixing well, and then add the cooked orzo, ensuring every grain becomes coated in the mixture.
- Gently combine until heated through.
- Sprinkle in the grated Parmesan cheese, season with salt and pepper, and fold everything together, allowing the cheese to melt into the orzo.
- Finish by garnishing with fresh parsley before serving.
Notes
For a vegan option, omit the Parmesan or swap it with a vegan cheese. Freeze leftovers for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg