Description
A delightful and refreshing dish featuring orzo pasta combined with artichokes, lemon, and spices.
Ingredients
Scale
- 1 cup orzo pasta
- 1 can (14 oz) artichoke hearts, drained and quartered
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
- Add the quartered artichoke hearts to the skillet and cook for an additional 3-4 minutes, stirring occasionally.
- Stir in the cooked orzo, lemon zest, and lemon juice. Mix well to combine all the ingredients.
- Remove from heat and fold in the chopped parsley, grated Parmesan cheese, salt, pepper, and red pepper flakes if using.
- Serve warm, garnished with extra parsley and Parmesan if desired.
Notes
- For a vegan version, omit the Parmesan cheese or use a dairy-free alternative.
- Red pepper flakes can be adjusted to taste.
- Ensure the artichoke hearts are properly drained to avoid excess water in the dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg