Dump & Bake Lemon Pepper Orzo
Dump & Bake Lemon Pepper Orzo
Ingredients
- 1 1/2 cups dry orzo pasta
- 1 can chickpeas, 15 ounce, rinsed and drained
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2 1/2 cups vegetable broth
- 1/2 cup milk
- 1 1/2 teaspoons lemon pepper seasoning
- 1/2 teaspoon salt
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
In a 9x13 inch casserole dish, combine the dry orzo pasta, rinsed and drained chickpeas, and chopped asparagus.
⏱️ 2 min
- 3
Pour in the vegetable broth and milk. Add the lemon pepper seasoning and salt. Stir all ingredients thoroughly with a wooden spatula until well combined.
⏱️ 3 min - 4
Cover the casserole dish tightly with aluminum foil.
⏱️ 1 min
- 5
Bake for 25 minutes, then carefully remove the foil and stir the orzo. Re-cover and bake for another 10 minutes, or until the orzo is tender and most of the liquid has been absorbed.
⏱️ 35 min•🌡️ 400
- 6
Remove the casserole dish from the oven. Add the fresh spinach and grated Parmesan cheese on top of the hot orzo mixture.
⏱️ 2 min
- 7
Stir vigorously until the spinach has wilted and the cheese has melted, creating a creamy texture. Serve immediately, with extra Parmesan cheese if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dump & Bake Lemon Pepper Orzo
- 1 1/2 cups dry orzo pasta
- 1 can chickpeas, 15 ounce, rinsed and drained
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2 1/2 cups vegetable broth
- 1/2 cup milk
- 1 1/2 teaspoons lemon pepper seasoning
- 1/2 teaspoon salt
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
In a 9x13 inch casserole dish, combine the dry orzo pasta, rinsed and drained chickpeas, and chopped asparagus.
⏱️ 2 min - 3
Pour in the vegetable broth and milk. Add the lemon pepper seasoning and salt. Stir all ingredients thoroughly with a wooden spatula until well combined.
⏱️ 3 min - 4
Cover the casserole dish tightly with aluminum foil.
⏱️ 1 min - 5
Bake for 25 minutes, then carefully remove the foil and stir the orzo. Re-cover and bake for another 10 minutes, or until the orzo is tender and most of the liquid has been absorbed.
⏱️ 35 min•🌡️ 400 - 6
Remove the casserole dish from the oven. Add the fresh spinach and grated Parmesan cheese on top of the hot orzo mixture.
⏱️ 2 min - 7
Stir vigorously until the spinach has wilted and the cheese has melted, creating a creamy texture. Serve immediately, with extra Parmesan cheese if desired.
⏱️ 2 min