Orzo Primavera Italian Spring Pasta (Print Version)
Tender orzo pasta with zucchini, tomatoes, asparagus, and peas in a lemon-Parmesan sauce.
# 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 (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 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 - Meanwhile, 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.
06 - Serve hot, topped with extra Parmesan and fresh herbs if desired.
# Expert Tips:
01 -
- The combination of tender orzo and crisp fresh vegetables creates this perfect texture contrast that makes every bite interesting
- Its one of those rare dishes that tastes like it came from a restaurant but uses ingredients you probably already have in your fridge
02 -
- The pasta water is absolutely crucial here without it the sauce will not come together properly
- Do not overcook the vegetables or you will lose that fresh spring texture that makes this dish special
03 -
- Work quickly once you add the garlic because it goes from fragrant to burnt in seconds
- Grate your Parmesan fresh from a block for the smoothest sauce possible