Welcome to a new week with us! What a long day it has been. And when I came home all tired tonight, I wanted to make something simple and healthy. I figured it was the perfect day to make this really simple weeknight meal that is very much a staple in our household. Everything is roasted in the oven, other than the pasta.
I’m a big fan of roasting vegetables, and asparagus and white onions have been my favorite thus far. They were therefore the inspiration for this recipe. Add some fun little pasta, a little protein, and freshly grated parmesan cheese, and you’ve got yourself a quick meal that hits the spot.
Orzo with Roasted Asparagus and Chicken Sausage
1 bunch of asparagus (about 1 pound), tough ends removed
1 small onion, diced
4 links Roasted Garlic Chicken Sausage
Salt and pepper to taste
12 ounces orzo
3 tablespoons unsalted butter
3 tablespoons freshly grated Parmesan cheese
Preheat oven to 450 F.
Chop the asparagus into 1-inch strips. Toss with olive oil, salt, and pepper, and place them on a baking sheet. Repeat with the diced onion.
Slice the chicken sausage into 1/4-inch pieces, and place on the baking sheet alongside the asparagus and onion. Drizzle the chicken sausage with more olive oil. Roast until tender, about 10-15 minutes, being sure to toss the vegetables and turn the sausage midway.
Meanwhile, bring a large pot of water to a boil. Add 1 tablespoon of salt, and cook the pasta according to the directions on the box. Reserve 1 1/2 cups of the cooking water, and drain the pasta. Whisk together the butter, Parmesan cheese, and the reserved pasta water. Return the pasta to the pot, and toss with the butter-cheese mixture, asparagus, and chicken sausage. Serve with additional Parmesan cheese.
– food on,
Q for U: What is your quick go-to weeknight meal?