Who else could eat pasta all day? Hand raised here. Pasta makes a simple and easy meal that can be done in soooo many different ways. For example, my lemon dill orzo with snap peas is made in a single pot with minimal prep!
Recently, I read about how whole wheat orzo has three times as much fiber as brown rice, and twice as much protein! I love to use whole grains in my cooking, and this justifies my love for pasta!
Whole wheat orzo is not easy to find necessarily. There is only one store in my area that carries it. Check your local stores first, but here a link to buy it online
As the weather warms up this week, I have been picking lots of snap peas and snow peas from the garden, and enjoying getting my hands dirty! What’s your favorite part about summer?
Variations to the Lemon Dill Orzo with Snap Peas recipe:
- Lemon: To make it more lemony, add some lemon zest.
- Herbs: Swap out the dill for another herb, like basil.
- Veggies: Swap out the snap peas for another in-season vegetable, like arugula or broccoli.
- Leftovers: If you want to have leftovers, don’t mix the lemon juice in. Simply serve each portion with a ¼ of a lemon squeezed over top so the lemon flavor will stay fresh.
- 8 oz whole wheat orzo
- 3 cup chopped snap peas
- 2 TBS olive oil
- Juice of 1 lemon (about ¼ cup)
- ¼ cup fresh chopped dill
- 2 garlic clove, minced
- 1 tsp salt
- ½ tsp black pepper
- 15 oz can chickpeas, drained and rinsed (optional)
- Cook orzo according to package directions, adding the snap peas to the boiling water in the last 2 minutes of cooking. Drain.
- Immediately mix in olive oil to keep the orzo from sticking together. When ready, add fresh lemon juice, dill, garlic, salt, pepper, and chickpeas if using. Stir to combine. Serve.
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