Orzo Primavera Italian Pasta (Print Version)

Tender orzo pasta tossed with fresh zucchini, cherry tomatoes, asparagus, and peas 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

# How to Cook:

01 - Bring the water and 1 tsp salt to a boil in a large pot. Cook the orzo according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the cooking water.
02 - Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
03 - Add zucchini, cherry tomatoes, bell pepper, asparagus, and peas. Sauté for 4–5 minutes, until vegetables are just tender but still crisp.
04 - Add the drained orzo to the skillet with vegetables. Stir in the reserved pasta water, Parmesan, lemon zest, and lemon juice. Toss until everything is well combined and creamy.
05 - Season with salt and black pepper to taste. Remove from heat and stir in basil and parsley. Serve hot, topped with extra Parmesan and fresh herbs if desired.

# Expert Advice:

01 -
  • The way the orzo creates its own creamy sauce without any heavy cream
  • You can use whatever vegetables look fresh at the market
  • It comes together in under 35 minutes but tastes like it simmered all afternoon
02 -
  • That reserved pasta water is the secret ingredient that transforms this from good to extraordinary
  • Add vegetables to the pan in order of how long they take to cook, but since these are all quick-cooking spring vegetables, you can add them all at once except the delicate tomatoes
  • The dish thickens as it sits, so if you're reheating leftovers, splash in a little water to bring back the creamy consistency
03 -
  • Grate your Parmesan fresh from a block rather than using pre-grated cheese for better melting and deeper flavor
  • Add the cherry tomatoes during the last 2 minutes of vegetable cooking time so they soften but don't completely collapse

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