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.