Description
This Lemon Orzo with Asparagus and Halloumi recipe is a delightful Mediterranean-inspired dish that combines the fresh flavors of lemon, asparagus, and salty halloumi cheese. Perfect as a main course or side dish, this vegetarian pasta is bursting with zesty citrus notes and savory halloumi goodness.
Ingredients
Orzo Pasta:
1 cup orzo pasta
Olive Oil:
1 tablespoon
Asparagus:
1 bunch, trimmed and cut into 1-inch pieces
Halloumi Cheese:
6 oz, cut into cubes
Lemon:
zest and juice of 1 lemon
Butter:
1 tablespoon
Fresh Parsley:
2 tablespoons, chopped
Salt and Black Pepper:
to taste
Red Pepper Flakes:
optional pinch
Instructions
- Cook Orzo and Asparagus: Bring a pot of salted water to a boil. Cook orzo until al dente. Add asparagus for last 2 minutes. Drain and set aside.
- Cook Halloumi: In a skillet, cook halloumi cubes until golden brown. Remove and set aside.
- Prepare Lemon Butter: In the skillet, heat olive oil, add butter, lemon zest, and juice. Stir until fragrant.
- Combine Ingredients: Return orzo and asparagus to skillet. Season with salt, pepper, and red pepper flakes. Add halloumi and parsley. Toss to combine.
- Serve: Enjoy warm or at room temperature.
Notes
- This dish is delicious chilled as a pasta salad.
- Substitute feta for a softer cheese option.
- Enhance with baby spinach or peas for added veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 35mg
