
Orzo with Lemon, Artichokes, and Asparagus
Ingredients (9)
- 0.25 tsp salt
- 0.5 lbs dry orzo pasta or small gluten-free pasta
- 1 lbs fresh or frozen asparagus trimmed into 1-inch peices
- 14 oz frozen artichoke hearts thawed
- 0.25 cup lemon juice
- 1 zest of 1 lemon
- 0.25 tsp black pepper
- 2 tbsp olive oil
- 0.25 cup Pecorino Romano cheese grated
Directions
Learn how to make this recipe at American Diabetes Association