Orzo Primavera with Spring Vegetables (Print version)
Tender orzo with fresh spring vegetables, lemon, and Parmesan in a light creamy sauce.
# What you need:
→ Pasta
01 - 9 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
# Directions:
01 - Bring water and 1 tsp salt to a boil in a large pot. Cook orzo according to package directions until al dente, then drain while reserving 1/2 cup cooking liquid.
02 - Heat olive oil in a large skillet over medium heat. Add minced 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 tender-crisp.
04 - Add drained orzo to the skillet. Stir in reserved pasta water, Parmesan, lemon zest, and lemon juice. Toss until well combined and creamy.
05 - Season with salt and black pepper to taste. Remove from heat and stir in basil and parsley.
06 - Serve hot, topped with additional Parmesan and fresh herbs if desired.
# Expert advice:
01 -
- Its incredibly forgiving you can swap whatever vegetables are in season or lurking in your fridge
- The lemon and parmesan create this silky sauce that feels luxurious but comes together in minutes
02 -
- That reserved pasta water is the secret ingredient that transforms this from a dry pasta dish into something with a luscious creamy coating
- Adding the herbs at the very end prevents them from turning dark and losing their fresh punch
03 -
- If you want to make this vegan, nutritional yeast works surprisingly well as a parmesan substitute and still gives you that savory depth
- Grating the parmesan finely helps it melt into the sauce better than chunky shreds would