Orzo Primavera with Spring Vegetables (Printable)
Italian-inspired orzo with fresh vegetables, lemon, and herbs in a creamy Parmesan sauce.
# What you 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 tsp salt to a boil in a large pot. Add orzo and cook according to package directions until al dente, typically 8-10 minutes. Drain well, reserving 1/2 cup of the cooking liquid. 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 it.
03 - Add diced zucchini, cherry tomatoes, yellow bell pepper, asparagus pieces, and peas to the skillet. Sauté for 4-5 minutes, stirring occasionally, until vegetables are tender-crisp and bright in color.
04 - Add the cooked orzo to the skillet with the sautéed vegetables. Pour in the reserved pasta water and add grated Parmesan cheese, lemon zest, and lemon juice. Toss everything together until well combined and the sauce becomes creamy and coats the pasta evenly.
05 - Season with salt and black pepper to taste. Remove from heat and stir in chopped fresh basil and parsley. Serve immediately, topped with additional Parmesan cheese and fresh herbs if desired.
# Expert Tips:
01 -
- The way the orzo tiny rice shape catches all the sauce and vegetable bits in every single bite
- How bright and fresh it tastes despite being comfort food, thanks to that lemony finish
- The satisfaction of turning a handful of random vegetables into something restaurant worthy
02 -
- That reserved pasta water is liquid gold, containing starch that helps create a silky emulsified sauce
- Add the lemon juice off the heat or the bright flavor can cook off and become more muted
- Don't overcrowd your skillet or the vegetables will steam instead of sauté
03 -
- Microplane your lemon zest to avoid the bitter white pith
- Room temperature vegetables cook more evenly than cold ones straight from the fridge