Orzo Primavera with Spring Vegetables (Printable)
Tender orzo with fresh spring vegetables in a creamy lemon-Parmesan sauce
# What You’ll Need:
→ Pasta
01 - 8 oz orzo pasta
02 - 6 cups water
03 - 1 tsp salt
→ Vegetables
04 - 1 small zucchini, diced
05 - 1 cup cherry tomatoes, halved
06 - 1 yellow bell pepper, diced
07 - 1 cup asparagus, cut into 3/4-inch pieces
08 - 1 cup fresh or frozen peas
→ Aromatics & Sauce
09 - 2 tbsp olive oil
10 - 3 cloves garlic, minced
11 - 1/2 cup grated Parmesan cheese, plus extra for serving
12 - Zest of 1 lemon
13 - 2 tbsp fresh lemon juice
14 - Salt and black pepper, to taste
15 - 2 tbsp chopped fresh basil
16 - 2 tbsp chopped fresh parsley
# Directions:
01 - Bring 6 cups water and 1 teaspoon salt to a boil in a large pot. Add orzo and cook according to package directions until al dente. Drain well, reserving 1/2 cup of the cooking liquid, and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn.
03 - Add diced zucchini, cherry tomatoes, yellow bell pepper, asparagus pieces, and peas to the skillet. Sauté for 4–5 minutes until vegetables are tender-crisp and brightly colored.
04 - Add the cooked orzo to the skillet with the sautéed vegetables. Pour in the reserved pasta water, then add Parmesan cheese, lemon zest, and lemon juice. Toss everything together until well combined and the sauce becomes creamy and coats the pasta.
05 - Season with salt and black pepper to taste. Remove from heat and stir in fresh basil and parsley. Serve immediately, topped with additional grated Parmesan and fresh herbs if desired.
# Expert Advice:
01 -
- Everything cooks in one skillet and somehow tastes like a restaurant meal
- The vegetable to pasta ratio is actually satisfying, not just a token handful of greens
02 -
- That reserved pasta water is pure gold, it is what transforms this from a dry pasta dish into something creamy and cohesive
- Add the lemon zest and juice right at the end, the fresh acid loses its punch if it cooks too long
03 -
- Cut your vegetables into similar sized pieces so they cook evenly and nothing gets mushy
- Grate your Parmesan from a wedge rather than using pre shredded cheese for better melting