Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. uncooked orzo | ||
| 2 tsp. Hy-Vee Select extra-virgin olive oil | ||
| 1 small yellow onion, chopped | ||
| 2 c. trimmed and chopped asparagus | ||
| 1 large yellow bell pepper, seeded and chopped | ||
| 3 clove(s) garlic, finely chopped | ||
| 1 (15 oz) can cannellini beans, drained and rinsed | ||
| Juice of 1 lemon | ||
| ½ c. shredded Romano cheese | ||
| Hy-Vee sea salt and Hy-Vee black pepper, to taste |
Directions
- Prepare pasta according to package directions.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Sauté onion for 1 minute. Stir in asparagus and yellow pepper; cook, stirring frequently, until onions and peppers start to turn golden brown, about 8 minutes.
- Reduce heat to medium-low. Stir in garlic and beans; cook, stirring frequently, until garlic is golden and beans are heated through, about 4 minutes. Stir in cooked orzo.
- Remove from heat. Stir in lemon juice and Romano cheese. Season to taste with salt and pepper.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 15mg
- Sodium: 560mg
- Total Carbohydrates: 43g
- Protein: 16g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 170%
0%
Iron 15%
0%
Calcium 25%
Recipe Source:
Hy-Vee Seasons Healthy Living Recipes Cookbook.