The bold combination of shallots, chives, parsley and basil is exquisite in this Herbed Vegetable Orzo recipe.
|.5 cup||(125 mL) Uncooked orzo pasta|
|1 tbsp||(15 mL) Olive oil|
|.5||Shallot, finely diced|
|1||Garlic clove, minced|
|.5||Red bell pepper, thinly sliced and cut into 1” pieces|
|.5 cup||(125 mL) Fresh sugar snap peas, thinly sliced crosswise|
|2 tsp||(10 mL) Chopped parsley|
|1 tsp||(5 mL) Lemon zest|
|1 tbsp||(15 mL) Lemon juice|
|2 tsp||(10 mL) Chopped chives|
|1 tbsp||(15 mL) Chopped fresh basil|
|Salt and pepper to taste|
COOK pasta according to package directions, drain and rinse in cold water, set aside.
HEAT olive oil in a large pan on medium; add shallot and sauté for two minutes or until tender.
SAUTÉ the garlic, peppers and snap peas with the shallot for five minutes or until tender crisp, stirring often. Add parsley, lemon zest, lemon juice, chives and basil and cook for a minute more.
ADD reserved orzo into the pan toss with vegetable mixture and sauté for two minutes or until heated through. Season pasta with salt and pepper to taste. Serve and enjoy!
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