Orzo Primavera Italian Pasta (Printable Version)

Tender orzo with fresh spring vegetables in a light lemon-Parmesan sauce, ready in 35 minutes.

# 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

# 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. Drain well, 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 brown.
03 - Add diced zucchini, cherry tomatoes, yellow bell pepper, asparagus pieces, and peas to the skillet. Sauté for 4-5 minutes until vegetables are tender-crisp.
04 - Add the cooked orzo to the skillet with the vegetables. Pour in the reserved pasta water, Parmesan cheese, lemon zest, and lemon juice. Toss everything together until well combined and the sauce coats the pasta evenly.
05 - Remove from heat. Season with salt and black pepper to taste. Stir in fresh chopped basil and parsley until evenly distributed.
06 - Transfer to serving plates or bowls. Top with additional grated Parmesan cheese and fresh herbs if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • Its the kind of meal that makes you feel like a competent cook without demanding anything complicated
  • The vegetables stay bright and crisp while the orzo becomes this perfectly creamy canvas
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Reserving that pasta water is not optional, it is the secret ingredient that transforms this from a dry pasta dish into something cohesive and luscious
  • The vegetables continue cooking after they hit the hot pasta, so err on the side of undercooking them slightly in the skillet
  • Lemon juice can make Parmesan seize up slightly, which is actually perfect here because it helps the sauce cling to the orzo
03 -
  • If you are making this ahead, undercook the vegetables by a minute and reheat everything gently with a splash of water
  • Grating the Parmesan yourself instead of buying pre grated makes an enormous difference in how smoothly it melts into the sauce

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