1bunch asparagus, ends trimmed and roughly chopped into 2-inch pieces (about 2 cups)
114.5 ounce can no salt added diced tomatoes
2cupslow sodium broth of choiceor water
1cupuncooked whole wheat orzo
1cupCabot Alpine cheeseor sharp cheddar
1cupfrozen peasthawed (can use fresh)
freshly squeezed lemon juice
Heat the oil in a large pot over medium-high eat. Cook the onion, garlic, and mushroom for 3-5 minutes until softened. Next, add in the carrots, asparagus, and Italian seasoning, stirring occasionally for 2-3 minutes.
Add tomatoes and broth and bring to a boil. Add orzo and again give it a good stir to combine.
Reduce heat to low, cover, and simmer for 10 minutes or so, until pasta is al dente. There should be some liquid remaining at this point.
Stir in cheese and peas. Allow the liquid to get fully absorbed.
Add freshly squeezed lemon juice and more cheese to taste, if desired.
if you find that there’s still more liquid than you’d like, cook uncovered for additional minutes.