Orzo Primavera Italian Vegetables (Printable)
Tender orzo with zucchini, tomatoes, asparagus and peas 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 (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
# How To Make It:
01 - Bring 6 cups water and 1 tsp salt to a boil in a large pot. Cook the orzo according to package directions 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 combination of tender orzo and crisp-tender vegetables creates the most satisfying texture in every bite
- Lemon and Parmesan transform simple vegetables into something restaurant-worthy
- It's forgiving enough to use whatever vegetables you have in your crisper drawer
02 -
- Reserving the pasta water is non-negotiable, it's what transforms this from a dry pasta dish into something creamy and cohesive
- Add the fresh herbs at the very end, cooking them makes them lose their magic and turn the dish dull
03 -
- Work quickly once you add the orzo to the vegetables, the pasta absorbs sauce fast and you want to keep it creamy
- Use a microplane for the lemon zest to avoid the bitter white pith, and zest before juicing