| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons coarse sea salt or kosher salt, plus more for serving
- 1 1/2 cups orzo
- 3 tablespoons unsalted butter
- 1 pound red mustard greens, chopped (green mustard, baby spinach, or mild arugula may be substituted)
- Grated zest of 1 lemon
- Freshly ground black pepper
- 1 cup freshly grated Asiago cheese, for garnish
Instructions
- Bring a large pot of water to a boil over high heat. Add 2 tablespoons salt. When the water returns to a boil, stir in the orzo and cook until al dente, about 6 to 7 minutes. Drain well.
- Return the cooked orzo to the pot, stir in the butter, and place over high heat. Add the mustard greens and lemon zest and cook, stirring until the greens wilt, about 3 to 5 minutes. Season to taste with salt and pepper. Serve with the freshly grated cheese on top.
Nutrition Facts
| Calories | 525 |
| Total Fat | 19 grams |
| Saturated Fat | 11 grams |
| Cholesterol | 48 milligrams |
| Sodium | 595 milligrams |
| Carbohydrates | 70 grams |
| Dietary Fiber | 7 grams |
| Protein | 21 grams |
Reviews
Yes, good base or inspiration recipe as on it’s probably a bit bland. Used whole wheat shell pasta; sauteed some garlic in olive oil instead of the butter and added garbanzo beans. Also added a bit more asiago and lemon zest than called for. The final result was very good and an easy, healthy weeknight meal.
A good base pasta recipe to add on to. Good flavors are already there but it’s pretty boring. I subbed the butter for olive oil, feta for the parm, add some red pepper flakes and maybe next time I’ll add some roasted red bell peppers. I think even some sausage or grilled chicken would be a good addition too for some protein.