Orzo Primavera Italian Pasta (Printer-friendly)

Tender orzo with fresh spring vegetables in a light lemon-Parmesan sauce

# What you'll 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

# Method:

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. Set aside.
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 brown it.
03 - Add zucchini, cherry tomatoes, yellow bell pepper, asparagus, and peas to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until vegetables are tender-crisp.
04 - Add the drained orzo to the skillet with the vegetables. Pour in the reserved pasta water, Parmesan cheese, lemon zest, and lemon juice. Toss everything together until well combined and the sauce coats the pasta evenly.
05 - Remove from heat. Season with salt and black pepper to taste. Stir in fresh basil and parsley until evenly distributed. Serve immediately, topped with additional Parmesan cheese and fresh herbs if desired.

# Expert Tips:

01 -
  • Its ready in just 35 minutes but tastes like something from a cozy Italian trattoria
  • The lemon and Parmesan create this incredibly bright creamy sauce without any heavy cream
  • You can use whatever vegetables you have on hand and it still turns out beautiful
02 -
  • That reserved pasta water is absolutely crucial, it's what makes the sauce cling to every grain of orzo
  • Add the lemon zest and juice at the very end after removing the pan from heat to preserve their bright fresh flavor
  • The vegetables continue cooking in the hot orzo, so err on the side of undercooking them in the skillet
03 -
  • Use a microplane or fine grater for the lemon zest to avoid the bitter white pith
  • If the sauce seems too thick, gradually add more pasta water until it reaches your desired consistency

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