Orzo Primavera Italian Pasta (Printable Version)

Tender orzo with zucchini, tomatoes, asparagus, and peas in lemon-Parmesan sauce.

# What You Need:

→ Pasta

01 - 8.8 oz orzo pasta
02 - 6.3 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 - 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 way the lemon zest cuts through the rich Parmesan makes every bite feel alive
  • Its the kind of colorful, satisfying meal that makes people think you tried much harder than you actually did
02 -
  • The pasta water is not optional, without it the sauce will not come together properly
  • Add the lemon juice at the very end to preserve its bright flavor
03 -
  • Use a microplane for the lemon zest, it catches only the fragrant outer layer without the bitter white pith
  • If the sauce seems too thick, add pasta water one tablespoon at a time until it reaches the right consistency

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