Orzo Primavera Italian Pasta (Printable Version)
Tender orzo with spring vegetables in lemon Parmesan sauce, ready in 35 minutes.
# What You 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:
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. Drain well, reserving 1/2 cup of the cooking liquid.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn.
03 - Add diced zucchini, cherry tomatoes, bell pepper, asparagus pieces, and peas to the skillet. Sauté for 4–5 minutes until vegetables are just tender but still crisp.
04 - Add the drained orzo to the skillet with the vegetables. Pour in the reserved pasta water, then add Parmesan, 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 hot, topped with additional Parmesan cheese and fresh herbs if desired.
# Expert Hints:
01 -
- It transforms handfuls of whatever fresh vegetables you have into something that feels restaurant special
- The whole dish comes together in under 40 minutes but tastes like you spent all afternoon cooking
02 -
- Reserving pasta water is not optional here, it is the secret ingredient that transforms separate elements into a cohesive dish
- The vegetables continue cooking after you add the hot orzo, so slightly undercook them in the skillet to maintain texture
03 -
- Cut all vegetables to roughly the same size so they cook evenly and no single ingredient dominates
- Add the fresh herbs at the very end to preserve their bright flavor and vibrant color