Spring Orzo Pasta Toss
Roasted Okra with Dipping Sauce
Ingredients
- 2 cups whole wheat orzo
- 1 lb asparagus, trimmed and halved crosswise
- 1 cup frozen green peas
- ⅓ cup extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1 clove garlic, minced
- 3 Tbsp chopped fresh dill
- 2 (15-oz) cans cannellini beans, drained and rinsed
- 1 pint grape tomatoes, halved
Instructions
- Cook pasta according to package directions, adding asparagus and peas during last 5 minutes of cooking; drain.
- Whisk together oil, lemon juice, garlic, dill, and salt and pepper to taste in a large bowl. Add pasta mixture, beans, and tomatoes; toss. Season with salt and pepper to taste.
Side Dish Ingredients
- 1½ lb small okra pods, cut in half lengthwise
- 3 Tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 tsp hot sauce
- 1 tsp Worcestershire sauce
- 1 tsp fresh lemon juice
Side Dish Instructions
- Preheat oven to 400°F.
- Place okra in a single layer on a rimmed baking sheet.
- Drizzle olive oil over okra, stirring gently to coat.
- Sprinkle okra with salt and pepper, stirring to coat.
- Bake 20 minutes or until okra is tender, stirring after 10 minutes.
- Meanwhile, whisk together sour cream, mayonnaise, hot sauce, Worcestershire sauce and lemon juice in a small bowl.
- Serve okra with dipping sauce.
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