Orzo Primavera Italian Pasta (Printer-friendly)

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
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 teaspoon salt to a boil in a large pot. Add orzo and cook according to package directions until al dente, typically 8-10 minutes. Drain thoroughly, reserving 1/2 cup of the cooking liquid. Set pasta aside.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, taking care not to brown it.
03 - Add diced zucchini, cherry tomatoes, yellow bell pepper, asparagus pieces, and peas to the skillet. Cook for 4-5 minutes, stirring occasionally, until vegetables are tender-crisp and vibrant 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 coats the pasta evenly.
05 - Season generously with salt and freshly ground black pepper to taste. Remove from heat and fold in chopped fresh basil and parsley. Transfer to serving bowls and top with additional Parmesan and herbs if desired.

# Expert Tips:

01 -
  • Its the perfect solution for using up whatever fresh vegetables you have on hand, meaning no food waste and endless variety
  • The creamy sauce comes from clever pasta water technique rather than heavy cream, keeping it light without sacrificing comfort
  • Everything cooks in one pan in under 35 minutes, making it ideal for weeknight dinners when you want something special but effortless
02 -
  • The reserved pasta water is the secret ingredient that transforms this from a dry pasta dish into a creamy, restaurant worthy meal
  • Add the lemon juice off the heat because heat can make fresh lemon juice taste harsh and metallic over time
  • Do not overcrowd your skillet when cooking the vegetables or they will steam instead of sauté, losing that lovely caramelized edge
03 -
  • Grate your lemon zest before juicing the lemon, it is much easier to maneuver the whole fruit
  • If your sauce seems too thick, add more pasta water one tablespoon at a time until it reaches your desired consistency
  • Use a microplane for the Parmesan to get the finest, meltiest texture possible

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