Orzo Primavera Fresh Vegetables (Printer-friendly)

Colorful orzo with fresh spring vegetables in 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
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 It:

01 - Bring 6 cups water and 1 teaspoon 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 Tips:

01 -
  • Its ready in about 30 minutes but tastes like something from a proper Italian restaurant
  • You can use whatever vegetables look freshest at the market or are languishing in your crisper drawer
  • The sauce comes together with just pasta water and a few smart flavor boosters
02 -
  • Reserving pasta water is the secret to making a silky sauce without adding any cream or butter
  • Add the lemon juice at the very end because the bright flavor dissipates with prolonged heat
  • Keep the vegetables slightly crisp since theyll continue cooking when combined with the hot pasta
03 -
  • Grate the Parmesan fresh from a block instead of using pre grated cheese for better melting
  • Zest the lemon before juicing it, its much easier to handle the whole fruit at once

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