Veggie Truffled Orzo With Asparagus Recipes
ORZO WITH ASPARAGUS, ARTICHOKE, TOMATO AND TRUFFLE OIL
Steps:
- Cook the orzo in boiling salted water until al dente. Rinse in cool water and toss in olive oil. Set aside.
- In a small sauce pan, cook balsamic vinegar and sugar and reduce it to a syrup consistency. Set aside. Cut the asparagus tips from the stems. Blanch the tips on boiling salted water. Set aside. Coarsely chop the asparagus stems in a food processor. Set aside. Put the artichokes on a hot grill and cook until brown. Saute butter, garlic, and asparagus in a large pan for 2 minutes. Add wine, vegetable stock, and orzo.
- Cook until the pasta is hot and the liquid has been absorbed. Saute asparagus tips with butter and salt until hot Toss pasta with tomatoes and Parmesan, arrange asparagus on top of each pasta portion. Season with salt and pepper. Spoon pasta into 6 portions. Drizzle plates with balsamic and truffle oils. Place grilled artichoke next to each portion.
VEGGIE - TRUFFLED ORZO WITH ASPARAGUS
Steps:
- In a large pot, add salt and water and bring to a boil. Place the asparagus in the boiling water for 1 minute, then remove with tongs and set aside. Add orzo to the same pot of boiling water and cook for 7-9 minutes. Drain and set aside. Discard the water. Trim the tough stem ends off the asaragus and discard. Cut the remaining asparagus into 1/4 inch thick slices. Cut up the bacon into 1 inch pieces. In a medium pan, fry the bacon and set aside. In the same pan, heat oil and saute the garlic. Add the asparagus and toss for a minute. Add the orzo to the pan and toss. On low heat, add the cream and butter, stirring constantly. Add monzarella and stir until melted. Add the bacon, truffle oil, and salt & pepper to taste. Toss. Serve in a family style bowl, and top with grated parmesan.
Nutrition Facts : Calories 304 calories, Fat 27.0254674713087 g, Carbohydrate 8.1721856146127 g, Cholesterol 53.4257813146427 mg, Fiber 3.05544978936766 g, Protein 9.21859598554175 g, SaturatedFat 11.4010803083731 g, ServingSize 1 1 (218g), Sodium 365.711202433318 mg, Sugar 5.11673582524504 g, TransFat 2.37620084824159 g
ROASTED VEGGIE ORZO
"My sister inspired this recipe. I added a few more spices, but the concept is hers. It's easy to vary, is a great way to add veggies to your diet and the olive oil is heart healthy."Jackie Termont - Richmond, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place vegetables in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil and sprinkle with seasonings; toss to coat. Bake at 400° until tender, 20-25 minutes, stirring occasionally., Meanwhile, cook orzo according to package directions. Drain; transfer to a serving bowl. Stir in roasted vegetables. Sprinkle with cheese.
Nutrition Facts : Calories 164 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 188mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
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