Orzo Primavera Spring Vegetables (Printer-friendly)
Italian orzo with fresh spring vegetables, lemon, and Parmesan in a light creamy sauce.
# What You'll Need:
→ Pasta
01 - 9 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 water and 1 teaspoon salt to a boil in a large pot. Cook orzo according to package directions until al dente. Drain and set aside, 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 diced zucchini, cherry tomatoes, yellow bell pepper, asparagus pieces, and peas to the skillet. Sauté for 4-5 minutes until vegetables are just 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 everything together until well combined and the sauce coats the pasta evenly.
05 - Season with salt and black pepper to taste. Remove from heat and stir in fresh basil and parsley until evenly distributed.
06 - Serve immediately while hot, topped with additional grated Parmesan and fresh herbs if desired.
# Expert Advice:
01 -
- Its ready in 35 minutes but tastes like something that simmered all afternoon
- The lemon and parmesan sauce makes every bite feel bright and comforting
02 -
- The reserved pasta water is non negotiable, its what makes the sauce emulsify and cling to every piece of orzo
- Dont overcook the vegetables, they should still have some crunch for texture contrast
03 -
- Use a microplane for the lemon zest to avoid any bitter white pith
- Room temperature vegetables cook more evenly than cold ones straight from the fridge