{ Lemon Orzo with Brussel Sprouts, Asparagus & Feta }

Lemony orzo, crunchy asparagus and nutty brussel sprouts make this fresh summer pasta crave-able! Toss with fresh thyme and top with feta for a light, but delicious meal!

{ ingredients }

  • 1 cup orzo
  • 2 cloves of garlic, minced
  • 2 Tbs. EVOO
  • 10 asparagus spears, cut in 1-inch piece
  • 10 brussel sprouts, cleaned and quartered
  • Juice of 2 lemons
  • 3-4 sprigs of thyme
  • Salt and pepper to taste

Adapted from this recipe. I just added red onion, thyme, more lemon juice and substituted brussel sprouts for spinach!

 { directions }

  1. Prepare orzo according to instructions. Prepare and drain. 
  2. In a small sauce pan, sauté garlic and onion in oil. Add in brussel sprouts and asparagus and cook for 4-5 minutes, until sprouts begin to soften.
  3. put orzo in medium bowl and stir in lemon juice, fresh thyme and veggies. Add salt and pepper to taste.
  4. sprinkle feta on top and serve warm
  5. Enjoy! Yum!

Makes about 6 servings (181 calories per serving). This is great leftover as well, served warm or cold.

{ Keep Cooking in Love & Light }

Lemon Orzo with Asparagus and Brussel Sprouts
Lemon Orzo with Asparagus and Brussel Sprouts
Lemon Orzo with Asparagus and Brussel Sprouts
Lemon Orzo with Asparagus and Brussel Sprouts
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