Spring Orzo with Tea-roasted Cherry Tomatoes
Nutrition
Calories: 430 kcalCarbohydrates: 76 gProtein: 17 gFat: 8 gSaturated Fat: 1 gSodium: 250 mgFiber: 9 g
Ingredients
- vegetable cooking spray
- 3 pints cherry tomatoes rinsed and dried
- 4 tsp. olive oil divided
- 2 Lipton tea bags or 2 tsp. loose black tea
- 2 scallions coarsely chopped
- 3/4 cup mint leaves
- 1 Tbsp. water
- 1/4 tsp. kosher salt or to taste
- 1/2 lb. orzo
- 1 bunch about 1 lb. asparagus, ends trimmed and cut into 2-inch pieces
- 1 15.5 oz. can low-sodium chickpeas, rinsed and drained
- 3 Tbsp. chopped walnuts
Instructions
- 1. Preheat oven to 450 degrees F. Spray a baking sheet with cooking spray, and add cherry tomatoes to it. Drizzle with 1 tsp. of the oil, tossing to coat. Open teabags if using and scatter tea over the tomatoes and stir to coat. Roast tomatoes until a bit blistery, about 25 to 30 minutes.
- 2. Meanwhile, in a food processor, combine scallions, mint, water, remaining 3 tsp. oil, and salt. Pulse until mixture is smooth, adding a little more water if needed. Set aside.
- 3. Bring a medium pot of water to a boil over high heat. Add orzo and cook 8 minutes. Stir in asparagus and cook 2 additional minutes.
- 4. Drain orzo and asparagus in a colander, then return to the pot and place over low heat. Stir in mint mixture and chickpeas, stirring constantly over low heat just until
- Source: Hannaford fresh Magazine, March - April 2015