Ingredients for Asparagus Pasta
- Orzo Pasta
- Chicken Broth
- Asparagus
- Parmesan Cheese
- Extra Virgin Olive Oil
- Fresh Sage Leaf
- Pepper
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How to Make Asparagus Pasta
- Bring 4 cups of broth to a boil in a 4-5 quart saucepan over high heat.
- Add 1 cup of orzo and bring back to a boil. Cover, reduce heat to medium-low, and simmer for 8-10 minutes, or until the orzo is almost cooked through but still slightly firm.
- Add the trimmed asparagus to the pot. Stir to combine, cover again, and cook for another 2-3 minutes, or until the asparagus is tender-crisp.
- While the pasta cooks, prepare the sage: Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add 10-12 fresh sage leaves and cook for 2-3 minutes, or until crispy and slightly browned, stirring frequently.
- Remove the sage leaves from the skillet with a slotted spoon and set aside on a paper towel-lined plate to drain excess oil.
- Stir the grated Parmesan cheese into the cooked orzo and asparagus.
- Remove the pan from the heat.
- Crumble the crispy sage leaves and add them to the pasta along with the remaining sage oil from the skillet.
- Gently toss to combine.
- Garnish with a few fresh sage sprigs and season generously with freshly ground black pepper.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
111 g
Sugar
46g
Fat
40g
Carbs
48g
