16 ounces orzo pasta
2 tablespoons olive oil
1 bunch skinny asparagus, trimmed and cut into 1" to 2" pieces
2 small zucchini, cut in 1/2" dice
1 cup grape tomatoes, cut in half
8 cloves garlic, diced small
1/2 cup vegan margarine
1/2 cup white wine
1 packed cup chopped baby spinach
1 tablespoon fresh minced oregano
1 tablespoon fresh minced basil leaves
1/2 teaspoon sea salt
Fresh ground pepper, to taste
Juice of 2 lemons
1) Cook orzo according to package directions. Drain, rinse, and set aside.
2) Heat olive oil in a saucepan on med-high heat. Add the chopped asparagus and saute for a few minutes. Add the zucchini, grape tomatoes, garlic and 6 tablespoon of margarine and saute for a minute or two, just until the veggies are a little tender. Be sure not to over cook them. Add the wine and and spinach and cook for a minute or two, allowing a most of the wine to cook off. Stir in the oregano, basil, and sea salt. Turn off the heat and add the pepper.
3) In a large, oven safe bowl, mix the orzo and veggies together. Stir in more pepper to taste and half of the lemon juice. Top with the remaining 2 tablespoons of margarine and heat in a 350 degree oven just until margarine has melted and orzo has warmed up. Remove from oven, add the other half of the lemon juice, and stir well. Serve with a homemade crusty bread and salads.
Source of recipe: Just experimenting with orzo and came up with this very simple and healthy dish.