INGREDIENTS
1 tbsp
olive oil
1/2 cup
diced yellow onion
2
garlic cloves, minced
1 cup
diced mushrooms
1
medium carrot, diced
1
bunch asparagus, ends trimmed and roughly chopped into 2-inch pieces (about 2 cups)
2 tsp
italian seasoning
1 14.5 ounce can
no salt added diced tomatoes
2 cups
low sodium broth of choice (or water)
1 cup
uncooked whole wheat orzo
1 cup
Cabot Alpine cheese (or sharp cheddar)
1 cup
frozen peas, thawed (can use fresh)
freshly squeezed lemon juice