Orzo Asparagus Toss

  • (8 oz) package orzo pasta

  • 1 Tbsp olive oil

  • 1 cup asparagus spears, cut in 2-inch pieces

  • 1 red pepper, cored and cut into strips

  • 1/2 cup thinly sliced onion
  • 1/2 Tbsp. minced garlic
  • 1 cup diced tomatoes, fresh
  • 3 Tbsp Romano cheese
 
Directions: 
Cook orzo according to package directions.
Drain and set aside.
In a large skillet, heat olive oil and sauté all vegetables until tender.
Add cooked orzo and toss together.
Sprinkle with Romano cheese prior to serving.
Servings: 6 (1/2 cup servings)
Calories:  Approx. 175     Pro: 6 grams   Fat:  3 grams    Fiber:  2 grams
Hint: You can increase the fiber in this recipe by substituting whole wheat pasta or making with whole wheat couscous.