Garlic Butter Asparagus Pasta
Orzo pasta and fresh asparagus are tossed in a garlic butter sauce with parmesan cheese. It’s a 20-minute, garlicky, cheesy, and amazing side dish!
Servings : 4
Ingredients
- 1 cup dry orzo
- 1 pound fresh asparagus , tips only (cut the asparagus about 2 to 3-inches from the top)
- 4 tablespoons butter
- 3 garlic cloves , minced
- 1/4 cup grated parmesan cheese
- 2 tablespoons skim milk
- 1 tablespoon fresh parsley
- salt and fresh ground pepper , to taste
- shredded parmesan cheese for garnish , optional
Instructions
- Prepare orzo according to the directions on the package.
- Add the asparagus tips to the orzo the last 2-minutes of cooking.
- Remove from heat and drain.
In the meantime prepare the garlic-butter sauce.
- Add butter to a skillet and melt over medium heat.
- Stir in garlic and cook for 4 to 5 minutes, or until lightly browned, stirring very frequently. Do not burn the garlic.
- Add orzo and asparagus to the skillet; stir in the cheese, milk, parsley, salt and pepper.
- Cook for 1 minute, or until heated through.
- Remove from heat.
- Garnish with parmesan cheese.
- Serve.
Video
Notes
- To Store. Keep any leftovers in an airtight container in the fridge for 2-3 days.
- To Reheat. The best way to reheat this pasta is in a skillet with a touch of oil over medium-low heat, because this will help the asparagus crisp up a little. If you're not worried so much about the texture of the asparagus, though, you can just use the microwave.
Nutrition
Calories: 295 kcal | Carbohydrates: 33 g | Protein: 10 g | Fat: 13 g | Saturated Fat: 8 g | Cholesterol: 35 mg | Sodium: 204 mg | Potassium: 333 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 1360 IU | Vitamin C: 8.4 mg | Calcium: 121 mg | Iron: 3 mg | Net Carbs: 30 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.