Orzo Pasta with Grilled Spring Asparagus, Snap Peas, Mint, Feta Cheese & Lemon

  • prep time15 min
  • total time 30 min
  • serves

This dish celebrates sweet, loval asparagus during the peak of its season. Also add chicken, pork or grilled fish if desired.

Recipe by Chef Matt Stowe. Brought to you by GLAD®.

168 Ratings
Directions for: Orzo Pasta with Grilled Spring Asparagus, Snap Peas, Mint, Feta Cheese & Lemon


1 lb(s) orzo pasta or other desired amount

⅓ cup olive oil

½ cup onion, finely minced

3 clove garlic, finely minced

¾ cup sugar snap peas, cut in half

⅓ cup fresh mint leaves, roughly chopped

1 lb(s) asparagus, cut on a bias into 1-inch pieces

2 lemons, juiced and zested

¾ cup feta cheese


1. In a large pot of boiling, heavily salted water cook pasta until al dente, approx. 7-9 minutes. Drain pasta in a strainer and place the large, empty pot back on the heat.

2. Add the olive oil and onion and cook for 2-3 minutes.

3. Add the garlic and continue to cook for 2 minutes stirring occasionally.

4. Add the snap peas and cook for 2 minutes until they soften slightly but maintain their crisp texture.

5. Remove from heat and add lemon juice, zest, mint, asparagus, 1/2 of the feta cheese and pasta. Stir well until combined. Season to taste with salt and pepper.

6. Pour pasta into serving bowl and top with remaining cheese.

See more: Pasta, Italian, Spring, Vegetables, Cheese, Main, Dinner


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