Orzo Primavera Italian Pasta (Printable Version)

Tender orzo with fresh spring vegetables in a light lemon-Parmesan sauce

# What You Need:

→ Pasta

01 - 9 ounces orzo pasta
02 - 6 cups water
03 - 1 teaspoon 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 tablespoons 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 tablespoons fresh lemon juice
14 - Salt and black pepper, to taste
15 - 2 tablespoons chopped fresh basil
16 - 2 tablespoons chopped fresh parsley

# How To Make:

01 - Bring 6 cups water and 1 teaspoon salt to a boil in a large pot. Cook the orzo according to package directions until al dente. Drain, reserving 1/2 cup of the cooking liquid, and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
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 yet still crisp.
04 - Add the drained orzo to the skillet with the vegetables. Pour in the reserved pasta water, then add Parmesan cheese, lemon zest, and lemon juice. Toss everything together until well combined and creamy.
05 - Season with salt and black pepper to taste. Remove from heat and stir in fresh basil and parsley.
06 - Serve immediately, topped with additional Parmesan cheese and fresh herbs if desired.

# Expert Advice:

01 -
  • The lemon Parmesan sauce creates an instant creaminess without any heavy cream
  • It celebrates whatever vegetables look best at the market, making it endlessly adaptable
  • Each bite has different textures and colors that make it feel like a celebration
02 -
  • That reserved pasta water is liquid gold, containing starch that helps emulsify the sauce
  • Overcooked vegetables will turn this into mush, so err on the side of undercooked
  • The lemon juice can make the sauce taste flat if you add it before tasting, so season first
03 -
  • Grate the Parmesan fresh from a block rather than using pre grated cheese for better melting
  • Wait to chop the herbs until the last minute so they stay vibrant and aromatic

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