Parmesan Orzo with Smoked Salmon and Asparagus

This recipe actually came from Fitness Magazine.  It’s light and kind of just shouts SPRING to me.  It’s also really quick and easy to make.  If you don’t have orzo, I think any pasta would do.  And if you don’t like asparagus, other vegetables would work great as well – peas, zucchini, cherry tomatoes, even spinach.   Splurge on some real parmesan (you can save the rinds to make Pasta E. Fagiole) – or at least buy the good shredded stuff – just don’t buy the powdery stuff in the green bottle for this.


2 cups whole-wheat orzo

1 tbsp olive oil

1 cup chicken broth

1 cup thinly sliced leeks (white part only)

1 lb asparagus, trimmed and cut into 1 inch pieces

2/3 cup shredded Parmesan

1/3 cup reduced-fat sour cream

8 -12 oz smoked salmon, coarsely chopped

2 tbsp chopped parsley

1/4 teaspoon black pepper


  • Prepare orzo as directed.
  • In a large skillet, heat remaining 1 tablespoon oil over medium-high heat.
  • Add leeks and saute until softened, about 1 minute. Add broth and asparagus and cook, stirring, until crisp and tender, about 2 minutes.
  • Remove skillet from heat. Stir in cooked orzo, 1/4 cup Parmesan, sour cream, salmon, parsley and pepper.
  • Sprinkle with remaining 1/4 cup Parmesan.

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