Whole Wheat Orzo with Asparagus, Peas and Pine Nuts!

orzo with veggiesThis is one of my “go-to” recipes!  It’s fast, easy, served hot or cold, as a side dish or main with grilled salmon or chicken.  Here is a base recipe to start, then add whatever leftover vegetables you have in the fridge.  Using whole wheat orzo has many healthy benefits such as, it contains protein and is a great low-fat alternative to pasta.  Want to learn more about the health benefits of orzo, check this link out  Let’s get started…cook oroz 6 minutes according to the package directions.  Add asparagus and peas.  Cook 4 to 6 minutes more or until pasta and veggies are tender.  Drain in colander.  Combine oil, garlic, and thyme in same pot over medium heat.  Cook and stir for about 3 mins. or until garlic just starts to turn golden.  Add pasta and veggies, broth, pepper and salt.  Mix well together and remove from heat.  Stir in cheese and sprinkle with pine nuts.



  • 8 ounces whole wheat orzo (1 1/3 cups)
  • 1 pound asparagus, tough ends trimmed, sliced 1/2″ thick (about 2 1/2 cups)
  • 1 1/2 cups frozen peas
  • 2 tablespoons olive oil
  • 3 large cloves garlic, cut into thin slivers
  • 2 tablespoons chopped fresh thyme leaves
  • 1/2 cup reduced-sodium, fat-free chicken
  • 1/2 teaspoon ground black pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons pine nuts, toasted

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