Lemony Orzo with Spinach & Asparagus

Ingredients:

• 1 1/2 cup of orzo

• 1 bunch of asparagus; cut into thirds

• 1 generous cup of spinach

• 1 small yellow onion; diced finely

• 3 cloves of garlic; minced

• 1 lemon; zested and juiced

• Salt and pepper

• 1 pinch of chili flakes

• 1 tbsp + 2 tbsp of olive oil

• 3 tbsp of unsalted butter

• Parmesan cheese for topping

Notes: You could use any veggies in this dish! It would be delicious with broccoli, broccolini, peas, etc. You can also use any cheese to top it up with, like mozzarella, burrata, goat cheese or even feta.

In a large pot, boil some salted water. Cook your orzo as instructed on the box, adding in the asparagus to the pasta for the last three minutes to boil. Drain the pasta and asparagus and set aside.

In a large pan (with sides), add 1 tbsp of olive oil and cook down your onions until soft. Add in your orzo and asparagus as well as the 3 tbsp of butter.

Add in your garlic and lemon zest and mix well.

Stir in the spinach, and lemon juice and the additional 2 tbsp of olive oil. Mix well and cover the pan for about 10 minutes.

Add the salt, pepper (be generous with the pepper) and optional chili flakes. If the pasta is looking a bit dry, add some water (1 tbsp at a time) but make sure the water absorbs.

When you are ready to serve, top the orzo with some freshly grated Parmesan cheese.