Garlic and Lemon Orzo with Asparagus, Mushrooms and Edamame

INGREDIENTS

• 2 cups orzo

• 1 bunch (about 1 lb.) asparagus

• 1 cup shelled edamame (frozen works)

• 1 cup baby bella mushrooms

• Juice of 2 lemons (plus lemon zest of one lemon)

• 5 tbsp Olive oil 

• Salt & pepper to taste

• 2 tbsp minced garlic

• 1/2 cup parsley

• 2 tbsp flaxseed

• 1/2 cup panko or breadcrumbs

• 1/4 cup parmesan cheese 
  

DIRECTIONS 

1. In a large bowl whisk 4 tbsp olive oil, lemon, lemon zest, salt and pepper to make dressing.

2. Prepare the orzo (per package instructions) and once it’s ready add it to the dressing. Set aside.

3. In a separate pan, heat 1 tbsp of oil and sauté the asparagus (about 2 minutes), add mushrooms (2 more minutes). Push them aside and sauté the edamame (2-3 minutes).

4. Add sautéed veggies to the orzo

5. In the same pan, add garlic and cook until fragrant. Add panko (or breadcrumbs) and flaxseed. Once toasted, add to orzo.

6. Add parmesan cheese and combine really well. Top with parsley and squeeze more lemon if you want.