Total Time
20mins
Prep 10 mins
Cook 10 mins

Asparagus, at its tender best this month, adds vibrant color to our vegetarian springtime dish. You could also use gemelli or anyother short pasta.

Ingredients Nutrition

Directions

  1. In large saucepan, cook orzo in salted water. Drain, reserving 1 1/4 cups water from cooked pasta.
  2. In large, deep nonstick skillet, heat oil over medium-high heat. Add asparagus and cook, stirring occasionally, for 2 minutes. Add garlic and thyme, and cook 30 seconds more. Stir in peas, spinach, lemon peel, and reserved pasta cooking water. Increase heat to high, and bring to a boil. Stir in orzo, butter, and lemon juice. Transfer to serving bowl, and sprinkle with feta cheese and mint.