Orzo Primavera with Spring Vegetables (Printer-Friendly)

Tender orzo with zucchini, tomatoes, asparagus and peas in 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
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 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 cooking liquid.
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 zucchini, cherry tomatoes, yellow bell pepper, asparagus, and peas to the skillet. Sauté for 4-5 minutes, stirring occasionally, until vegetables are tender-crisp.
04 - Add the drained orzo to the skillet with the sautéed vegetables. Pour in the reserved pasta water, then add Parmesan cheese, lemon zest, and lemon juice. Toss vigorously until all ingredients are well combined and the sauce appears creamy.
05 - Remove skillet from heat. Season generously with salt and black pepper to taste. Fold in fresh basil and parsley until evenly distributed.
06 - Transfer to serving bowls or platter. Garnish with additional Parmesan cheese and fresh herbs if desired. Serve immediately while hot.

# Helpful Hints:

01 -
  • Its the perfect clean out the fridge meal that never tastes like an afterthought
  • The creamy sauce comes from pasta water and Parmesan, no heavy cream needed
  • You can swap whatever vegetables look best at the market
02 -
  • That reserved pasta water is liquid gold, dont skip it or the sauce wont cling properly
  • Add the lemon juice off the heat or it can turn sharp and bitter instead of bright
  • Cut all vegetables to roughly the same size so they cook evenly in the short sauté time
03 -
  • Use a microplane for the lemon zest to avoid the bitter white pith
  • Grate your own Parmesan instead of using pre grated, it melts so much better

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