Thursday, July 15, 2010

Orzo with spring vegetables and ricotta

Earlier this year I tried Weight Watchers. It lasted about 3 months before I gave up and got tired of counting points. The only beneficial thing from the program was that I found some new recipes, like this orzo and spring vegetable one.


1 cup orzo
1/2 lb asparagas, trimmed and cut into 1 inch pieces
1 cup frozen baby peas
1 tbspn olive oil
1 red onion thinly sliced
2 garlic cloves, minced
1 cup drained peite diced tomatoes
1/2 tspn salt
1/4 tspn black pepper
1 cup fat free ricotta cheese
1/3 cup grated Parmesan cheese
1/4 cup coarsely chopped basil


1. Cook orzo according to package, add asparagas and peas to pot during the last 3 minutes of cooking time, drain.
2. Heat oil in skillet over medium high heat. Add onion and garlic, cook, stirring until softened. Add tomoatoes, orzo, asparagas, peas, salt and pepper; cook until heated through, about 2 minutes. Remove from heat and stir in ricotta, parmesean, and basil.

Cook's notes
1. I also sauted some shrimp in olive oil and garlic to add on top of the orzo as it was lacking meat.
2. It tastes good cold the next day. It'd make a good salad or dish at a potluck or picnic.

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