Here is an easy way to use up odd vegetables to create a satisfying dinner. This dish stands well on its own for an easy weeknight meal or can be used as a side served warm or room temperature. I served it along with some grilled white fish.
- 1 lb. box of orzo
- 2 tablespoons olive oil
- 1 bunch of fresh asparagus, cut into one-inch segments (tough ends discarded)
- 1 yellow pepper, diced
- 2 14.5-oz cans chopped tomatoes
- 1 14.5-oz can quartered artichoke hearts
- one handful kalamata olives, sliced
- 1/4 cup freshly grated parmesan cheese
Boil and drain orzo according to package directions.
Meanwhile, in a large pan, warm olive oil over medium-low heat. Add asparagus segments and yellow pepper. Heat until just tender. Stir in crushed tomatoes. Cook for few minutes until heated through and then gently stir in artichoke hearts and olive slices.
While orzo is draining in colander, add half of the tomato mixture to the pot the orzo boiled in. Add the orzo and toss quickly in the sauce then add the remaining sauce. Toss to combine. Serve in individual bowls garnished with freshly grated parmesan cheese. May be served warm or at room temperature.
A kitchenbelle.com original.