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Creamy Orzo With Asparagus And Peas Skillet- simple vegetarian pasta meal, perfect for a busy weeknight dinner. Ready in under 30 minutes. Fresh asparagus, peas and cooked orzo tossed in a light and creamy sauce and topped with Parmesan cheese.
Here we are again, another orzo recipe. My family loves orzo, this is why I try to make it more often and this is how this Creamy Orzo With Asparagus And Peas Skillet Recipe was created.
This Creamy Orzo Asparagus And Peas Skillet is light, but still creamy. The reason why?
I used some low fat cream cheese in it. The creaminess can not be compared to dishes loaded with heavy cream, but is is still present and makes this pasta extra delicious with lower calories. This works great for me!
If you are not a fan of the creamy part, just skip using the cream cheese. Or if you like the creaminess added by using heavy cream, just use up to 1/4 cup of heavy cream instead.
This is a meal I made many times a few months back, when it was still Spring around here.
Sorry I got to share it just now, but there were other recipes that couldn’t wait.
Of course, grilling in the summer is fun, but I just can’t do it every day. I need a different kind of food. This is why I need to have pasta once a week.
The truth is that if I don’t make grilled meat and veggies for a weeknight dinner, I either cook a quick pasta dish (like this Creamy Orzo With Asparagus And Peas Skillet), or make a grain bowl like this .
Loaded with nutritious and delicious ingredients, perfect for the whole family.
Topped with lots of Parmesan cheese, of course!
Made with just 6 main ingredients and ready in 30 minutes. Can you ask for more?
This Creamy Orzo Asparagus And Peas Skillet could be made with different kind of pasta, like penne.
I just love using orzo. It cooks fast, looks like rice and tastes amazing!
I often double the recipe and keep some in the fridge for lunch, because it is really easy to reheat it. But this is the kind of dish, that I just can not stop eating, once I make it!
One of the quickest pasta dishes I’ve made. Hope you like it!
Check these out, if you like pasta.
- Orzo With Meaty Sauce, Zucchini And Mushrooms
- Orzo With Zucchini, Sun Dried Tomatoes And Chicken
- 20-Minute Pasta Carbonara
Creamy Orzo With Asparagus And Peas Skillet
Ingredients
- 1 cup orzo pasta
- 2 tsp olive oil, or butter
- 2 cloves garlic, pressed
- 8 oz fresh asparagus, cit into 1-inch pieces
- 1 cup peas, frozen, defrosted could be used
- 3/5 tsp basil
- 1/2 tsp salt, + more to taste
- 1/4 tsp black pepper
- 4 tbsp cream cheese, low fat
- 1/2 cup parmesan, grated
Instructions
- Start cooking pasta according to the directions on the package.
- In the mean time, heat oil (melt butter) in a large skillet (medium-low heat). Add garlic and cook for 1 minute, stirring frequently, to prevent burning.
- Add peas and asparagus. Cook for 3 minutes, until tender, stirring frequently.Add salt, pepper and oregano.
- Add cream cheese. Stir. Cook on medium-low for 5 more minutes or a little longer, until veggies are cooked.
- Add pasta and cook for 2 more minutes, stirring frequently, until incorporated. Top with cheese. Serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You may also like:
Orzo With Zucchini Sun Dried Tomatoes And Chicken
Pasta With Pepperoncini Peppers Recipe
One Pot Creamy Tomato Spinach Pasta Recipe
This is my kind of meal! I love any kind of pasta, but especially orzo. And asparagus and peas sound like the perfect addition for the cream sauce! I’ve got to try this, and soon! Love it!
This is such a great and delicious pasta dish! My kids loved it!
Hi! This recipe sounds great…I was wondering if this can be made with Greek yogurt instead of cream cheese?
Hi Stephanie, I have not tried it with Greek Yogurt. We do need the fat from the cream cheese to make it a little creamy. I doubt that Greek Yogurt will work, but you can definitely try it.
I used this as my inspiration for fresh spring peas and rice. I wish I had had asparagus on hand too. It was delicious comfort food. Everyone loved it. Another time,
I might try subbing feta and mint for the parm and basil, omitting the asparagus. Thanks so much for the recipe.