Orzo with Peppers and Asparagus

Orzo with Peppers and Asparagus
Photo by Annabelle Breakey


  • 1 pound asparagus, ends trimmed and cut in thirds
  • ½ cup thinly sliced orange bell pepper
  • ¼ cup mixed chopped fresh mint, basil, and flat-leaf parsley
  • ½ cup thinly sliced red bell pepper
  • 1 cup orzo pasta
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • + 4 more ingredients
    • 2 tablespoons minced garlic
    • ½ cup thinly sliced yellow bell pepper
    • About ¼ cup freshly grated parmesan cheese
    • 4 tablespoons extra-virgin olive oil, divided

1. Cook orzo according to package directions. Drain, rinse, and transfer to a large serving bowl. 2. Meanwhile, heat 2 tbsp. olive oil in a large frying pan over high heat. Add peppers, garlic, and asparagus and cook, stirring often, until vegetables are softened and starting to brown, about 3 mi...

View full recipe at My Recipes


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