Lemon Orzo Pasta with Fresh Vegetables (Edit recipe)

This light and flavorful pasta is packed with nutrients and whole-food collagen protein. It's the perfect dish for a party or for a weeknight meal and can be ready in under 30 minutes!

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	197
Fat:	5 g
Carbohydrates:	12 g
Protein:	26 g
Cholesterol:	0 g
Sodium:	363 mg
Fiber:	4 g
Sugars:	2 g
Calculated for total recipe.

by Bonafide Provisions

View original recipe

Serves: 6-8

Ingredients

1-2 cups Pasta, Orzo, cook according to directions on package
1 Tbsp Avocado Oil
2 Portobello Mushroom Cap, large, washed and cut into bite-sized pieces
.333 cup Green Peas, frozen
1 lb Asparagus, washed and stems cut, then cut into bite-sized pieces
.5 tsp Garlic Powder
2 cloves Garlic, minced
Lemon, Juice from 1 squeezed, about 2 -3 tbsp, fresh
.25 cup Bone Broth, + 3 tbsp Bonafide Provisions Chicken
Black Pepper, Celtic sea salt & to taste
Parmesan Cheese, Freshly for garnish, Freshly grated

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook orzo according to directions on the package.
While orzo is cooking, heat avocado oil over medium heat in a large cast iron or stainless-steel skillet. Once the skillet is hot, add mushrooms, frozen peas, asparagus, and garlic powder, and let cook for 3-4 minutes.
After 3-4 minutes add 3 tbsp of bone broth to deglaze the pan. Turn the heat to low and let cook until there is no more liquid.
While that's cooking, combine minced garlic, lemon, and .25 cup bone broth in a small dish and whisk until combined, then set aside.
Once orzo is done, drain to remove all the liquid, then add in vegetables and combine. Slowly drizzle lemon sauce over the pasta and mix until well combined. Finish off with sea salt and black pepper to taste, then grate fresh parmesan after plating.