Ingredients
The following ingredients have 6 Servings
- 1 Tbs Extra Virgin Olive Oil
- 1 C (185g) Orzo Pasta
- 1 3/4 C (410g) Vegetable Broth
- 1 lb (430g) Asparagus (ends snapped, cut into bit size pieces)
- 1/2 C (70g) Almonds (blanched or whole)
- 1 1/2 C (215g) Yellow Bell Pepper (medium dice)
- 3 C (105g) Spinach (packed, then chopped)
- 3/4 C (110g) Kalamata Olives (quartered)
- 1/2 C (85g) Feta (crumbled, I like sheep's milk feta)
- 1/3 C (12g) Chives (chopped fine, or use 3 green onions, chopped)
- Fist-Full of Fresh Herbs such as Parsley and/or Basil (curly or flat leaf, chopped fine)
- 1/4 tsp Fine Sea Salt (more to taste)
- Fresh Ground Pepper (to taste)
- 3 Tbs Extra Virgin Olive Oil
- 4 Tbs Fresh Lemon Juice (from about 2 lemons (add up to another teaspoon for even more lemony goodness!))
- 1 tsp Lemon Zest (about one lemon)
- 2 tsp Fresh Garlic (microplained or finely chopped, from about 2 medium cloves)
