Do you always make the same thing for dinner? I, too, have my go-to dinners that are fast and easy. Since  I have started this journey on my blog, I research and experiment with new dinner ideas all the time. I love sharing them with all of you!

I tried this recipe for it’s unique ingredients. 

I thought the Greek yogurt, peas, tarragon and basil paired together wonderfully. The addition of the lemon and the lemon zest put a nice zippy life into it. The pasta had a hearty, yet light taste. Overall, it was tangy and flavorful.

The recipe is paired with grilled chicken breast. The flavors of the yogurt and chicken together worked perfectly.

This is another great recipe from The Food Network Kitchen, and serves 4.

Really delicious! Give it a try!

Ingredients for the Lemon-Pepper Orzo

1/4 cup plain fat-free Greek yogurt, at room temperature
1 tbsp. extra-virgin olive oil
1 large clove garlic, minced
Juice of 1 lemon
Zest of 1/2 lemon
1 tsp. kosher salt, divided, plus 1-2 tbsp. for the orzo
1/2 tsp. black pepper
1 cup whole wheat or other whole grain orzo
1 cup frozen petite peas, thawed and patted dry
4 ounces finely crumbled goat cheese, at room temperature
4 tbsp. chopped fresh herbs, such as basil and tarragon

Whisk together the yogurt, 2 teaspoons of the oil, the garlic, lemon juice, lemon zest, 1/2 tsp. salt and 1/2 tsp pepper in a medium bowl until well combined.

Bring a pot of water to a boil. Add 1 tablespoon salt to the boiling water.

Add the orzo to the boiling water and cook according to package directions until al dente.

Add in the peas in the last 1 minute of cooking the pasta.

Reserve 1 cup of the pasta water.

Drain the orzo and peas into the yogurt mixture, along with 1/2 of the goat cheese, 3 tablespoons of the herbs, lemon zest and 3/4 of the reserved cooking liquid until well-combined.

Sprinkle the remaining goat cheese and herbs on top of the orzo.

It’s that simple!