• 1 cup of orzo or 2 cups of cauliflower rice
  • 6 green onions, diced
  • 2 tablespoon olive oil
  • 9 stalks of asparagus, hard ends removed
  • 1/2 cup fresh sugar peas
  • 3 cloves of garlic, minced
  • 12 cherry tomatoes, quartered
  • 1/4 cup of fresh or frozen loose peas
  • 1/2 cup fresh dill, roughly chopped
  • 1/2 cup of basil, chiffonade
  • 2 teaspoons lemon zest
  • lemon juice from one lemon
  • black pepper and salt, to taste


Cook the orzo pasta using the method on the package (if using cauliflower rice, dry sauté the cauliflower on medium heat for 4 minutes). Sauté the green onion in 1 TB of oil on medium heat for 2 minutes. Add the asparagus and sugar peas and sauté an additional 2 minutes, then add the garlic. Sauté another minute, then toss in a bowl with the cooked orzo and the remaining ingredients.