Avocado asparagus orzo with basil and garlic: healthier than your average cream sauce pasta, this version calls for 2 avocados (good fat) to give it that creamy taste without the heaps of saturated fat.

I worked off of this recipe, from RubberCowgirl.com, and decided to use orzo instead of risotto (mainly because I was in a rush and could not find Arborio rice).  Both work, it’s just a matter or whether you want a rice dish or pasta (which orzo technically is, even though it looks like rice…confusingg).

Ingredients:

  • 1-2 cups orzo
  • 1 bunch asparagus
  • 2 ripe avocados
  • 1 pack fresh basil
  • 2 cloves garlic
  • Salt
  • Pepper
  • Garlic powder
  • Olive oil
  • Half a lemon
  • Grated parmesan (optional)

Directions:

  1. Cook the orzo (I used half a box) according to box directions
  2. Chop the asparagus into bite sized pieces and steam until bright green
  3. Saute the garlic in skillet and add the steamed asparagus for a couple minutes
  4. Add contents of skillet to the pot of cooked orzo, after draining any excess water from the pot
  5. Sprinkle with salt, pepper and garlic powder and add some chopped basil
  6. Mash up the avocados, adding garlic powder and any desired seasoning, along with the lemon juice
  7. Add avocado mixture to the orzo and mix it all together
  8. Add the grated parmesan, if desired
  9. Add more chopped basil atop individual dishes and sprinkle with parmesan cheese (good without it too)
  10. Serve with a salad and red wine!

 

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Avocado Asparagus Orzo

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