Creamy Orzo with Roasted Asparagus
A creamy Orzo Pasta Recipe with garlic roasted asparagus and tomatoes, loads of parmesan, a divine amount of butter, and Boursin cheese.
Servings: 4
Calories: 402kcal
Ingredients
- 1 pint grape tomatoes
- 1 lb Asparagus
- 2 Tablespoons olive oil
- 2 Tablespoons minced garlic
- salt and pepper
- 2 cups vegetable or chicken broth
- 8 oz orzo pasta
- 2 Tablespoons butter
- 1 (5.2 oz) box Boursin Garlic and Fine Herbs Gournay Cheese
- ½ cup fresh parmesan cheese, grated
- ½ cup milk
- ¼ cup fresh basil, chopped
Instructions
For the Asparagus & Tomatoes
- Preheat the oven to 350F.
- On a large baking pan place rinsed and trimmed asparagus, tomatoes, and minced garlic.
- Drizzle vegetables with olive oil and stir to coat evenly, then lightly sprinkle with salt and pepper. Bake for 20-22 minutes, or until asparagus is tender.
For the Orzo:
- Meanwhile prepare orzo by adding the broth to a medium pot, heating to boiling, adding pasta, and cooking 5-7 minutes until al dente and pasta has completely absorbed liquid.
- To the pasta add butter, boursin cheese, grated parmesan cheese, and milk. Stir in gently until everything melts together smoothly.
- To serve, stir in asparagus and tomatoes or place on top of individual servings of orzo pasta. Add grated parmesan cheese and chopped fresh basil.
Notes
To reheat, add a few tablespoons of milk, stir, then heat until ready to serve.
Nutrition
Calories: 402kcal | Carbohydrates: 56g | Protein: 17g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 705mg | Potassium: 718mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2334IU | Vitamin C: 24mg | Calcium: 252mg | Iron: 4mg
