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Quick and Easy Lemon Orzo with Parmesan and Peas #vegan #vegetarian #soup #breakfast #lunch

As the winter is beginning to liquefy away we make plans that shout spring like this fast and simple lemon orzo with Parmesan and peas.

There's really nothing superior to anything crisp nursery produce. I didn't comprehend this as a kid and I don't have the foggiest idea about that numerous individuals have encountered genuine homestead to table even today. Mother and Dad would gather the nursery with us all children toward the part of the bargain, for me it was the energy of new corn, hand crafted raspberry jam, and making vessels to coast in our mudroom sink made out of emptied out cucumbers, while Mom and Dad were restless to cut open a succulent tomato, sprinkle it with somewhat salt and relish each nibble.

Tragically, it's not time for new peas yet when they are prepared we will shell them for this snappy and simple lemon orzo with parmesan and peas. We regularly eat this as a principle dish, yet it's superb and light so it makes an incredible solid side dish too.

Numerous individuals erroneously accept orzo is without gluten since it would seem that rice (which is sans gluten). Be that as it may, in light of the fact that customary orzo pasta is made with wheat flour it isn't sans gluten. It's getting to be simpler to discover without gluten choices however, so I'm certain you can discover sans gluten orzo available or on the web. Simply try to twofold check the name to guarantee it's ensured without gluten!
Quick and Easy Lemon Orzo with Parmesan and Peas #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe EGG MUFFINS #vegan #vegetarian #soup #breakfast #lunch

Ingredients

  • 1 1/2 Cups Dry Orzo Pasta
  • 1 Tablespoon Olive oil
  • 2 Cloves Garlic minced
  • 3 Cups Chicken Broth
  • 1 Teaspoon Fresh Thyme Leaves
  • 1 Lemon zested
  • Juice of Half a lemon
  • 1 1/2 Cups Peas
  • 1/3 Cup Grated Parmesan cheese plus more for garnish
  • Fresh Cracked Pepper
  • Salt and pepper to taste

Instructions

  1. In a skillet over medium heat, add the olive oil and pasta.
  2. Cook, stirring occasionally until toasted, about 30-60 seconds.
  3. Add garlic and stir it in followed by thyme.
  4. Add the broth, a small amount at a time.
  5. Bring to a boil, cover the skillet with a lid and turn down to a simmer for 8-10 minutes or until the pasta has absorbed most of the water and is tender.
  6. Remove the lid and add the lemon zest, juice, and peas and stir until the peas are bright and cooked.
  7. Add the cheese and salt and pepper to taste and serve immediately.

Read more our recipe Ukrainian Mushroom Soup #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/2qh07v5

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