Light and delicious this Lemon Butter Orzo with Roasted Asparagus and Tomatoes would make the perfect side to any meal!
Happy Spring ya’ll! Oh I’m so happy that it’s finally Spring. Here in Minnesota the weather is FINALLY starting to shape up. It’s been in the 50’s and 60’s and looks to be wanting to stay that way so this girl is absolutely not complaining one bit at this point. Coming from -10 degree weather to this is a much anticipated change. Yay!
So with Spring comes all these absolutely delicious Spring flavors. This is one of my favorite times of year because all the veggies and fruits that are in season make for some seriously amazing meals. Like this absolute addicting might I say Lemon Butter Orzo with Roasted Asparagus and Tomatoes.
This is such a quick and easy side dish that you’ll want it for almost all your meals. It’s also just one of those simple meals that literally have a wow factor behind it that will make you and whomever you are feeding full and satisfied. While I could absolutely make a complete meal out of this, we like to serve it as a side. It would be perfect for your upcoming Easter celebration!
The lemon in the lemon butter sauce really enhances the nice roasted flavor of the asparagus and tomatoes that are gently tossed with some olive oil and salt and pepper before going into the oven for a quick roast. Everything is then tossed together and you can either serve this warm or cold. That’s the beauty of this meal, it taste amazing either way!
The veggies roast up in under 15 minutes and the pasta and sauce take even less than that. So you can have this meal on your table from start to finish in less than 30 minutes! Serve it up with some ham and dinner rolls and you have yourself the absolute best meal ever!
So if you’re looking for a fun, different, quick, easy and seriously tasty meal to switch up your normal side dish routine I highly recommend whipping up this Lemon Butter Orzo with Roasted Asparagus and Tomatoes. You won’t be sorry!
1 (16 oz) pkg orzo, cooked according to package directions
1 cup chopped asparagus
1 cup grape or cherry tomatoes, sliced in half
Shredded parmesan cheese
Salt and pepper for taste
1 stick butter
Juice of 1 lemon
1 tsp dried parsley
1 tsp minced garlic
Preheat oven to 400.
On baking sheet spread your asparagus and tomatoes and drizzle with olive oil and sprinkle with salt and pepper and roast for about 10-15 minutes or until tender and asparagus is slightly browning, remove from oven.
Meanwhile cook your pasta according to package directions, drain and place in serving bowl.
To make sauce in small saucepan melt your butter on medium heat, add the remaining ingredients and simmer for a few minutes to make fragrant.
Pour your sauce over your orzo and stir in your veggies and salt and pepper until coated.
Sprinkle with parmesan cheese if desired
Serve warm or cold.