For now, I give you another household favorite since it's quick and flavorful.
Orzo with Roasted Asparagus and Tomatoes
1 small box of orzo
1 bunch of asparagus
2 cups grape tomatoes
handful of chopped basil and Italian parsley
salt and pepper
Place asparagus and tomatoes on a roasting pan. Drizzle them with a good amount of olive oil and some hearty pinches of salt and cracked pepper. Roast in a 400 degree oven for about 15-20 minutes (until the asparagus are soft and the tomatoes are blistered). While the asparagus and tomatoes are roasting, cook orzo according to package directions. Once the asparagus are done, let them cool for about 5 minutes and then cut into bite size pieces. Toss orzo, asparagus bits, tomatoes, and leftover olive oil from the pan with the juice and zest of one lemon, chopped basil and parsley. Add another drizzle of olive oil if it's too dry. Season with salt and pepper to taste, as well as some Parmesan cheese. This works great the next day for a pasta salad!