Description
This one pot Creamy Lemony Orzo with Grilled Corn and Asparagus is a simple and easy summer dinner. Orzo pasta is toasted in garlicky butter then mixed with grilled corn, asparagus, lemons and fresh thyme. Ricotta cheese is added at the end for an ultra creamy, bright and summery pasta dish.
Ingredients
Units
Scale
- 2 ears of corn, husks removed
- 1/2 bundle of asparagus (8–10 stalks)
- 1 lemon
- extra virgin olive oil as needed
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 lb dried orzo pasta
- 2 tbsp fresh thyme
- 4 cups vegetable broth
- 1 cup whole milk ricotta cheese (see notes below for vegan ricotta recipe)
Instructions
- Grill the corn, asparagus and lemons: Zest the lemon then set the zest aside for later. Cut the lemon in half. Place the corn, asparagus and lemon halves on a sheet tray and drizzle with 1-2 tbsp oil (just enough to lightly coat). Grill all sides of the ingredients until nicely charred then transfer back to the sheet tray.
- Cut the veggies: Once the corn and asparagus are cool enough to touch, remove the corn from the cob. Next, cut the asparagus into bite-sized pieces. Reserve the lemon halves for later.
- Cook the garlic: Heat a large pot or Dutch oven over medium-high heat. Add the butter and 1 tbsp oil, then add the garlic once the butter has completely melted. Cook for about 2 minutes until fragrant.
- Toast the orzo: Add the orzo to the pot, allowing it to toast in the oily garlic butter for about 2 minutes (this will give the orzo a deep nutty flavor). Add the corn and asparagus then squeeze the lemon halves to release as much juice as possible into the pot.
- Cook the orzo: Add the lemon zest, fresh thyme and vegetable broth then give everything a good stir. Bring to a boil then reduce heat and let simmer for 10 minutes until the orzo is cooked.
- Thicken the orzo: Remove from the heat then add the ricotta and stir to incorporate. If the mixture feels too thick, slowly add vegetable broth as needed. Serve and enjoy!
Notes
Vegan Ricotta
- 14 oz block firm tofu, liquid drained
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp salt
- Combine all ingredients in a food processor until smooth and creamy. Add to pasta recipe above in place of whole milk ricotta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Stovetop + grill
Nutrition
- Calories: 482
- Sugar: 5g
- Sodium: 67mg
- Fat: 15g
- Saturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 31mg