Orzo with Lemon, Artichokes, and Asparagus

Serves: 8 Save

Ingredients (9)

  • 0.25 tsp salt
  • 0.5 lbs dry orzo pasta or small gluten-free pasta
  • 1 lbs fresh or frozen asparagus trimmed into 1-inch peices
  • 14 oz frozen artichoke hearts thawed
  • 0.25 cup lemon juice
  • 1 zest of 1 lemon
  • 0.25 tsp black pepper
  • 2 tbsp olive oil
  • 0.25 cup Pecorino Romano cheese grated

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Learn how to make this recipe at American Diabetes Association