Orzo Primavera (Print version)
Tiny pasta pearls with fresh spring vegetables, garlic, lemon, and Parmesan in a 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 (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
# Method:
01 - Bring the water and 1 tsp salt to a boil in a large pot. Cook the orzo according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the cooking water.
02 - Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
03 - Add zucchini, cherry tomatoes, bell pepper, asparagus, and peas. Sauté for 4–5 minutes, until vegetables are just tender but still crisp.
04 - Add the drained orzo to the skillet with vegetables. Stir in the reserved pasta water, Parmesan, lemon zest, and lemon juice. Toss until everything is well combined and creamy.
05 - Season with salt and black pepper to taste. Remove from heat and stir in basil and parsley.
06 - Serve hot, topped with extra Parmesan and fresh herbs if desired.
# Expert advice:
01 -
- Its the perfect way to use up whatever fresh vegetables you have in the crisper drawer
- The orzo cooks in just 8 to 10 minutes, making it faster than regular pasta dishes
- Lemon and bright herbs transform ordinary vegetables into something restaurant worthy
02 -
- Reserving pasta water is not optional here, it is what creates the silky sauce that binds the vegetables and orzo together
- Add the fresh herbs at the very end so they stay vibrant and do not turn dark or bitter from heat
03 -
- Grate the Parmesan yourself instead of buying pre grated cheese for better melting and flavor
- Zest the lemon before you juice it, it is much harder to hold onto a juiced lemon half