It’s that time again to clean out my fridge and whip up something quick, simple and flavorful. There are no rules to this dish other than use what you have leftover before it goes bad. In this case I had some of my leftover Roasted Tarragon Asparagus, feta cheese and other veggies partially used. So get creative! You don’t HAVE to use orzo but a bite-sized pasta would be ideal. You can get quite a bit of servings out of this and it will keep throughout the week refrigerated. Eat it up hot or even cold, it doesn’t matter. Make it super healthy by using turkey Italian sausage instead and you have a perfect combination of protein, complex carbs and fiber to satisfy your tummy and taste buds. YUM!
6 – 8 servings
¾ cup orzo (or 1 lb. bag of a bite-sized pasta)
2 tablespoons olive oil
½ red onion, chopped
2 garlic cloves, crushed
½ yellow bell pepper, chopped
¼ teaspoon fresh ground black pepper
3 Italian sausages, out of casing
6 sun dried tomatoes, chopped
2 cups chopped fresh kale
7-10 asparagus stalks, chopped
¼ cup crumbled feta cheese
¼ cup grated parmesan cheese
Fill a pot of water and start the boil for the orzo pasta.
In a large skillet over medium-high heat drizzle about 2 tablespoons of olive oil and sauté the onions, crushed garlic, bell pepper and pepper for a couple of minutes to get the onions sweating. Add the Italian sausage and break it up into little bits with a wooden spoon then add the sun dried tomatoes. Reduce the temperature to low-medium heat allowing the sausage to fully cook.
When the orzo is cooked all the way through, drain the water and toss orzo, chopped kale and asparagus into the skillet. Gently fold everything together and transfer into a large serving bowl.
Lastly, gently toss the feta and parmesan cheese together before eating.