When I decided to make this recipe, grocery shopping was overdue and I originally thought I had frozen shrimp in the freezer. Turns out, I didn't and I think shrimp or chicken would make an excellent addition to this recipe. I did however, sort of clean out the pantry and refrigerator. I had half an onion, quarter of a lemon, orzo pasta and vegetable broth that had been in the pantry for quite a while and in the freezer were grilled asparagus and corn.
Really this dish will be delicious with whatever you have around the kitchen. The basic principles are the same: sautee onion and/or garlic, toast the orzo, add frozen vegetables, shrimp or chicken, add broth or water and simmer until pasta is fully cooked. One pot dinners are a win in my book and it is a perfect solution for when Spring cleaning mode hits!
Don't forget to kitchen's need spring cleaning too! Be sure to check your spices, pantry and freezer for old or outdated items. Make a list and slowly restock over the next couple of grocery shopping trips!
Pantry Orzo Pasta
Serves 4
Ingredients:
1 Tablespoon olive oil
1 cup diced onion
1 cup uncooked orzo pasta
1/2 tablespoon minced garlic
3/4 cup frozen asparagus spears, chopped
1/2 cup frozen corn
2 cups low sodium vegetable or chicken broth
Salt and pepper to taste
1 tablespoon lemon juice
1/4 cup parmesan cheese
Directions: Heat olive oil in a large saute pan over medium heat. Saute onion until it just begins to soften and add orzo and garlic. Toast for 3-4 minutes or until golden brown, stirring occaisionally. Add vegetables and broth. Cover and cook for 5-10 minutes or until the broth is absorbed, stirring about halfway through. Sprinkle with lemon juice and parmesan cheese. Serve.
Nutrition Facts: 229 Calories, 6g Fat, 37g Carbohydrates, 8.5g Protein, 3g Fiber, 344mg Sodium, 172mg Potassium
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