Orzo Primavera Italian Pasta (Printable)

Tender orzo with fresh spring vegetables in a light 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

# Directions:

01 - Bring 6 cups water and 1 tsp salt to a rolling boil in a large pot. Add orzo pasta and cook according to package directions until al dente, typically 8-10 minutes. Drain thoroughly, reserving 1/2 cup of the starchy cooking water. Set aside.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant and lightly golden, being careful not to burn.
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, lemon zest, and lemon juice. Toss everything together until the cheese melts into a light, creamy coating that clings to the pasta and vegetables.
05 - Remove from heat. Season with salt and black pepper to taste. Stir in chopped fresh basil and parsley until evenly distributed. Adjust seasoning if needed.
06 - Transfer to serving bowls or plates. Top with additional grated Parmesan and fresh herbs if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It transforms ordinary vegetables into something that feels like a restaurant meal but comes together in under 40 minutes
  • The lemon and Parmesan create this bright creamy sauce that makes you want to lick the plate
  • You can swap whatever vegetables you have on hand and it still works beautifully
02 -
  • That reserved pasta water is not optional it contains starch that helps bind the sauce and makes it cling to every piece of orzo
  • Add the lemon juice off the heat or it can curdle the Parmesan slightly which affects the smooth texture
  • The vegetables continue cooking after you add them to the pasta so err on the side of slightly underdone
03 -
  • If you want to add protein like grilled chicken or shrimp cook it separately and fold it in at the very end so it doesnt overcook
  • A microplane makes the finest lemon zest which incorporates more evenly into the sauce than larger pieces

Return