Orzo Primavera (Printable version)

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

# What you'll 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
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 water and 1 tsp salt to a boil in a large pot. Cook orzo according to package directions until al dente. Drain and reserve 1/2 cup 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 tender yet still crisp.
04 - Add drained orzo to the skillet. Stir in reserved pasta water, Parmesan, lemon zest, and lemon juice. Toss until fully 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 additional Parmesan and fresh herbs if desired.

# Expert Advice:

01 -
  • This comes together in under 40 minutes but tastes like it simmered all afternoon
  • The vegetables stay vibrant and crisp, never mushy or sad
  • Leftovers reheat beautifully for lunch the next day, if there are any
02 -
  • That starchy pasta water is not optional, it is what transforms the lemon and cheese into a real sauce instead of just a coating
  • Do not overcook the vegetables or you lose the whole point of primavera, which means spring style and celebrates fresh produce
  • The lemon zest adds perfume while the juice adds acidity, and you really need both for the right balance
03 -
  • Use a box grater to get enough Parmesan quickly instead of the tiny microplane
  • If the asparagus spears are thick, peel the bottom third with a vegetable peeler
  • Let the dish sit for 2 minutes before serving so the sauce has time to thicken slightly

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