Orzo Primavera Italian Pasta (Printable)
Tender orzo pasta 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 rolling boil in a large pot. Add orzo and cook according to package directions until al dente, typically 8-10 minutes. Drain thoroughly, reserving 1/2 cup of the starchy cooking liquid. Set aside.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for approximately 1 minute until fragrant and lightly golden, taking care 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 and brightly colored.
04 - Add the drained orzo to the skillet with the sautéed vegetables. Pour in the reserved pasta cooking water. Add grated Parmesan, lemon zest, and fresh lemon juice. Toss vigorously until the sauce coats the pasta evenly and becomes creamy.
05 - Remove from heat. Season generously with salt and freshly ground black pepper to taste. Fold in chopped fresh basil and parsley until evenly distributed.
06 - Transfer to serving plates or bowls. Top with additional grated Parmesan and fresh herb garnish if desired. Serve immediately while hot.
# Expert Tips:
01 -
- It comes together in under 40 minutes but tastes like something from a rustic Italian trattoria
- The lemon and Parmesan create this incredible bright creamy sauce without any heavy cream
- You can use whatever vegetables look fresh at the market, making it different every time
02 -
- That reserved pasta water is absolutely crucial, without it the Parmesan won't emulsify into a proper sauce
- Add the lemon juice at the very end, cooking it too long makes it lose its bright punch
03 -
- Cut all your vegetables to roughly the same size so they cook evenly
- Grate your Parmesan fresh from a wedge, pre grated cheese doesn't melt as smoothly