Orzo Primavera Spring Vegetables (Printable)

Tender orzo pasta with fresh spring vegetables, aromatic garlic, lemon, and Parmesan in a light, creamy 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
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

# How To Make It:

01 - Bring 6 cups water and 1 tsp salt to a rolling boil in a large pot. Add orzo and cook according to package directions until al dente, approximately 8-10 minutes. Drain thoroughly, reserving 1/2 cup of the starchy cooking liquid for the sauce.
02 - While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add minced garlic and sauté for 60 seconds until fragrant, being careful not to brown or burn the garlic.
03 - Add diced zucchini, halved cherry tomatoes, diced yellow bell pepper, asparagus pieces, and peas to the skillet. Cook for 4-5 minutes, stirring occasionally, until vegetables are tender-crisp and brightly colored.
04 - Add the drained orzo to the skillet with the sautéed vegetables. Pour in the reserved 1/2 cup pasta water, 1/2 cup grated Parmesan, lemon zest, and lemon juice. Toss vigorously until the cheese melts and creates a creamy coating that clings to the pasta and vegetables.
05 - Remove the skillet from heat. Season generously with salt and freshly ground black pepper to taste. Gently fold in chopped fresh basil and parsley until evenly distributed throughout the dish.
06 - Transfer the orzo primavera to serving plates or bowls. Top with additional grated Parmesan and fresh herbs if desired. Serve while hot and enjoy with a crisp white wine such as Pinot Grigio.

# Expert Suggestions:

01 -
  • The lemon and Parmesan create this incredible bright creamy sauce without any heavy cream
  • You can use whatever vegetables you have on hand and it still works beautifully
  • Its one of those rare dishes that tastes even better as leftovers the next day
02 -
  • That reserved pasta water is the secret ingredient that transforms a dry dish into something silky and cohesive
  • Add the fresh herbs at the very end or theyll lose their vibrant flavor and turn dull
  • Work quickly once the orzo is drained because it continues to cook and can become mushy
03 -
  • Use a microplane or fine grater for the lemon zest to avoid any bitter white pith
  • Grate your own Parmesan instead of using pre grated cheese for better melting and flavor

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