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Preheat your oven to 400°F (200°C).

In a 9x13 inch casserole dish, combine the dry orzo pasta, rinsed and drained chickpeas, and chopped asparagus.

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.
Cover the casserole dish tightly with aluminum foil.

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.

Remove the casserole dish from the oven. Add the fresh spinach and grated Parmesan cheese on top of the hot orzo mixture.

Stir vigorously until the spinach has wilted and the cheese has melted, creating a creamy texture. Serve immediately, with extra Parmesan cheese if desired.

Preheat your oven to 400°F (200°C).

In a 9x13 inch casserole dish, combine the dry orzo pasta, rinsed and drained chickpeas, and chopped asparagus.

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.
Cover the casserole dish tightly with aluminum foil.

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.

Remove the casserole dish from the oven. Add the fresh spinach and grated Parmesan cheese on top of the hot orzo mixture.

Stir vigorously until the spinach has wilted and the cheese has melted, creating a creamy texture. Serve immediately, with extra Parmesan cheese if desired.