Orzo Primavera Fresh Vegetables (Printable Version)
Vibrant orzo with spring vegetables, tossed in lemon and olive oil. Perfect served warm or at room temperature.
# The Ingredients You'll Need:
→ Pasta
01 - 10 oz orzo pasta
02 - 1 tablespoon kosher salt for pasta water
→ Vegetables
03 - 1 medium zucchini, diced
04 - 1 red bell pepper, diced
05 - 1 cup cherry tomatoes, halved
06 - 1 cup asparagus, trimmed and cut into 1-inch pieces
07 - 1 cup fresh or frozen peas
08 - 2 cloves garlic, minced
09 - 2 tablespoons extra virgin olive oil
→ Sauce & Seasonings
10 - Zest and juice of 1 lemon
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon crushed red pepper flakes
→ Garnish
14 - 1/4 cup grated Parmesan cheese or vegetarian alternative
15 - 2 tablespoons chopped fresh basil
16 - 2 tablespoons chopped fresh parsley
# Step-by-Step Instructions:
01 - Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Meanwhile, in a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.
03 - Add the diced zucchini, red bell pepper, and asparagus to the skillet. Sauté for 4 to 5 minutes until vegetables are just tender.
04 - Stir in the cherry tomatoes and peas. Continue cooking for 2 to 3 minutes until vegetables are heated through and vibrant.
05 - Return the cooked orzo to the skillet. Toss gently to combine with the vegetables.
06 - Stir in the lemon zest, juice, salt, black pepper, and red pepper flakes. Add reserved pasta water, a splash at a time, to achieve desired consistency.
07 - Remove skillet from heat. Sprinkle with Parmesan cheese, basil, and parsley. Toss lightly and serve warm or at room temperature.
# Additional Tips::
01 -
- Ready in just over thirty minutes from start to finish
- Bursting with bright seasonal vegetables so each bite is different
- Flexible for all diets including easy swaps for vegan or gluten free
- Perfect served warm or at room temperature for make ahead meals
02 -
- High in fiber from both orzo and all those vegetables
- Freezes surprisingly well so leftovers make easy lunches
- Customizable across the seasons just swap in your favorite vegetables
03 -
- Use a rasp to zest your lemon before juicing that way you capture all its perfume
- Do not be afraid to cook your vegetables just until crisp they will keep cooking after mixing with hot orzo
- A drizzle of really good olive oil before serving brings all the flavors together and adds a hint of luxury