Spring Vegetable Orzo with Broad Beans, Peas, and Artichokes
Spring is the perfect time to enjoy fresh, seasonal vegetables. This orzo dish is packed with bright flavors and vibrant colors, making it a perfect meal for a spring lunch or dinner.
Ingredients:
* 1 cup orzo pasta
* 1/2 cup fresh broad beans, shelled
* 1/2 cup fresh peas
* 1/2 cup artichoke hearts, quartered
* 1/2 cup ricotta cheese
* 1/4 cup grated Parmesan cheese
* 1/4 cup chopped fresh basil
* 1/4 cup olive oil
* 2 tablespoons lemon juice
* 1 teaspoon dried oregano
* Salt and pepper to taste
Instructions:
1. Cook the orzo according to the package directions.
2. While the orzo is cooking, blanch the broad beans and peas in boiling water for 2-3 minutes, or until tender. Drain and rinse with cold water.
3. Heat the olive oil in a large skillet over medium heat. Add the artichokes and cook for 5-7 minutes, or until golden brown.
4. Add the broad beans, peas, orzo, ricotta cheese, Parmesan cheese, basil, oregano, salt, and pepper to the skillet. Stir to combine.
5. Cook for an additional 5-7 minutes, or until the vegetables are heated through and the sauce has thickened.
6. Stir in the lemon juice and serve immediately.
Tips:
* For a richer flavor, use homemade ricotta cheese.
* Add other spring vegetables to the dish, such as asparagus, spinach, or zucchini.
* Top the dish with a drizzle of olive oil and a sprinkle of Parmesan cheese before serving.
Benefits:
This spring vegetable orzo dish is not only delicious but also packed with nutrients. Artichokes are a good source of fiber, antioxidants, and vitamins C and K. Broad beans are a good source of protein, fiber, and iron. Peas are a good source of vitamins A, C, and K, as well as folate and manganese. Ricotta cheese is a good source of protein, calcium, and vitamin B12.