Generated serving suggestiondinner · Italian-inspired
Lemon-Artichoke Orzo with Peas
Italian-inspired orzo with artichokes, peas, lemon, and basil in a light dairy-free sauce.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 12 ounce orzo pasta
- 14 ounce canned artichoke hearts, drained and quartered
- 2 cup frozen peas
- 3 tablespoon lemon juice
- 1 cup fresh basil, torn
- 2 tablespoon olive oil
- ½ teaspoon kosher salt
Equipment
Large pot + Large skillet
How to make it
- 1
Cook the orzo pasta in salted water according to the package directions, reserving 1 cup cooking water before draining.
- 2
Heat the olive oil in a large skillet. Add the artichoke hearts and peas and cook for 4 minutes.
- 3
Add the orzo, lemon juice, basil, salt, and enough reserved water to make a light sauce; toss until hot.
Storage & leftovers
Refrigerate for up to 4 days.
Reheat until steaming with a splash of water.
Dietary & allergen notes
Suitable for: vegan, vegetarian, dairy-free, egg-free, peanut-free, tree-nut-free, soy-free, sesame-free.
Contains wheat. Packaged ingredients can vary, so check labels and cross-contact information.
