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Creamy Lemon Orzo with Smoked Salmon and Asparagus
This creamy lemon orzo skillet is loaded with smoked salmon and tender asparagus spears in a rich lemon mascarpone sauce. - ready in less than an hour with a handful of ingredients!
Servings 6 servings
- 1 lb asparagus, ends trimmed and cut into 2-in pieces
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 8 oz mascarpone cheese
- 1/4 cup milk
- 1/4 cup lemon juice
- 1 tablespoon grated lemon zest
- 2 tablespoons minced fresh parsley
- 16 oz orzo, cooked according to package instructions and kept warm (reserve 1/2 cup pasta cooking water)
- 8 oz smoked salmon, thinly sliced
- Salt and pepper to taste
Bring a medium pot of lightly-salted water to boil. Add asparagus and cook 3-5 minutes until asparagus is crisp-tender when pierced with a fork. Immediately plunge asparagus into ice water to cool quickly. Drain asparagus and set aside.
In a large skillet over medium heat, heat olive oil until shimmery. Add garlic and saute 1-2 minutes until a very light golden brown. Add mascarpone and milk. Cook 3-5 minutes until sauce is smooth and thickened.
Add lemon juice, zest, parsley, pasta, salmon, and asparagus to sauce. Thin sauce with reserved pasta water as needed and and cook over medium heat an additional 3-5 minutes until heated through and pasta is evenly coated in sauce.
Season skillet with salt and pepper to taste. Serve orzo hot and enjoy!
Serving: 8oz pasta | Calories: 414kcal | Carbohydrates: 60.9g | Protein: 20.9g | Fat: 9.4g | Saturated Fat: 3.2g | Cholesterol: 23mg | Sodium: 813mg | Potassium: 284mg | Fiber: 4.4g | Sugar: 5.7g | Calcium: 81mg | Iron: 5mg