One item I always make sure I have in my pantry is orzo pasta. In my opinion orzo is the most versatile pasta on the planet. From breakfast to dinner, plain or mixed with veggies, there's so much you can make in just a matter of minutes! Artichoke orzo is table-ready in under 20 minutes! If you don't like artichokes, just add your favorite vegetable. It's especially good with roasted red peppers or asparagus, too.
1 Tbsp olive oil
1/2 onion, chopped
1 clove garlic, chopped
2 button mushrooms, thinly sliced
1 1/2 cups frozen artichokes, chopped (no need to completely thaw)
1/4 cup chicken broth
1 tsp lemon zest
1 cup orzo
grated Parmesan cheese (for garnish)
First, cook the orzo in boiling salted water (according to directions). Reserve 2 ladles of pasta water, drain and set aside.
In a skillet, add the olive oil and heat to medium. Add the onion, mushrooms, garlic and cook until onion softens. Add the artichokes and continue to cook for about 3 minutes, while adding the broth. Add the orzo and mix well, reduce the heat to low, add the lemon zest and enough reserved pasta water to moisten (you may or may not use both ladles).
To serve, sprinkle on some Parmesan and I like to add more heat with the addition of red chili flakes.