Orzo Primavera Italian Pasta (Print Version)
Tender orzo pasta with fresh spring vegetables, garlic, lemon, and Parmesan in a light creamy 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
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:
01 - Bring 6 cups water and 1 tsp salt to a boil in a large pot. Add orzo pasta and cook according to package directions until al dente. Drain well, reserving 1/2 cup of the cooking liquid.
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 burn.
03 - Add diced zucchini, cherry tomatoes, yellow bell pepper, asparagus pieces, and peas to the skillet. Cook for 4-5 minutes, stirring occasionally, until vegetables are tender-crisp.
04 - Add the drained orzo to the skillet with the sautéed vegetables. Pour in the reserved pasta water and add grated Parmesan, lemon zest, and lemon juice. Toss everything together until well combined and the sauce coats the pasta evenly.
05 - Season with salt and black pepper to taste. Remove from heat and stir in fresh basil and parsley. Serve immediately, passing extra Parmesan cheese at the table.
# Expert Advice:
01 -
- The lemon zest and Parmesan create this incredibly bright sauce that clings to every piece of orzo
- You can use whatever vegetables are in season and it still comes out amazing every time
02 -
- The starchy pasta water is what turns the olive oil and lemon into a creamy sauce without any cream
- Do not overcook the vegetables or you lose that fresh spring crunch that makes this dish special
03 -
- Grate your Parmesan fresh from a wedge instead of using pre grated cheese for way better melting
- Zest your lemon before juicing it, it is much easier to handle the whole fruit first