Orzo with Lemon, Asparagus and Peas

1 1/2 cups uncooked orzo
2 Tbsp. unsalted butter, divided
1 small onion, chopped
2 cups asparagus, sliced into bite-sized pieces
1 cup frozen peas
1/2 cup feta cheese, crumbled
4 scallions, chopped
3 Tbsp. fresh dill, chopped, optional (I didn’t have any and didn’t miss it)
2 tsp. lemon zest, grated
2 Tbsp. lemon juice
Salt and pepper to taste

Cook orzo in salted water per package instructions and drain in a colander.

Melt 1 Tbsp. butter in a large nonstick skillet over medium heat, add onion and cook until tender, about 3 minutes. Stir in asparagus and cook 2 minutes. Add peas and cook, stirring often, until vegetables are lightly browned and tender, about 3 minutes.

Add drained orzo to skillet. Remove from heat and toss well. Stir in feta, scallions, remaining Tbsp. of butter, dill, lemon zest, lemon juice and salt and pepper to taste.

Serves 8
WW Points per serving (about 1 cup): 5