1bunch asparagus,ends trimmed and chopped into 2 inch pieces (about 2 cups)
Salt and pepper,to taste
2large cloves garlic,minced (about 1 tablespoon)
¼tspred pepper flakes
1cuporzo pasta,uncooked
2cupsvegetable broth
2cupsbaby spinach,chopped
1tablespoonfresh thyme leaves
Juice and zest of 1 small lemon,about 2 tablespoon lemon juice
1/4cupparmesan cheese,plus more for topping
Instructions
Heat 1 tablespoon oil in a large skillet over medium high heat. Add asparagus and salt and pepper, to taste. Cook asparagus until slightly charred, about 5 minutes. Set aside.
In the same pan, heat 1 tablespoon oil over medium heat. Add garlic and red pepper flakes and cook until aromatic, about 30 seconds. Add orzo and toast until golden, about 1 minute. Pour over vegetable broth and simmer for about 10 minutes until al dente, stirring occasionally. (If the pan becomes dry with no liquid left towards the end of cooking, add a small amount of water or broth as needed.)
Once cooked, add asparagus back over the orzo along with spinach and thyme. Mix together and cook for another 2 minutes, until spinach is wilted.
Stir in lemon juice, lemon zest, and parmesan cheese. Enjoy warm with more Parmesan cheese over top.
Store any leftovers in an airtight container for up to 4 days.