Spring Orzo Primavera

# Components:

→ Pasta

01 - 1 cup (200 g) orzo pasta

02 - 1 tablespoon olive oil

→ Vegetables

03 - 1 cup asparagus, trimmed and cut into 1-inch pieces

04 - 1 cup sugar snap peas, trimmed and halved

05 - 1 cup zucchini, diced

06 - 1 cup cherry tomatoes, halved

07 - 1/2 cup frozen peas, thawed

08 - 1 small shallot, finely chopped

09 - 2 garlic cloves, minced

→ Finishing & Garnish

10 - 1/2 cup (50 g) grated parmesan cheese, plus extra for serving

11 - 1/4 cup fresh basil leaves, sliced

12 - 1 tablespoon unsalted butter

13 - Salt and freshly ground black pepper, to taste

14 - Zest of 1 lemon

15 - Juice of 1/2 lemon

# Directions:

01 - Bring a large pot of salted water to a boil. Cook orzo according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.

02 - In a large skillet over medium heat, warm olive oil. Add shallot and garlic, sauté for 1–2 minutes until fragrant.

03 - Add asparagus, zucchini, and sugar snap peas. Sauté for 3–4 minutes until just tender and bright.

04 - Stir in cherry tomatoes and peas. Cook for 2 more minutes, until tomatoes soften slightly.

05 - Add cooked orzo to the skillet. Toss well to combine with vegetables.

06 - Stir in butter, parmesan, lemon zest, and lemon juice. Add reserved pasta water a little at a time for a creamy consistency.

07 - Season with salt and pepper. Remove from heat and fold in fresh basil.

08 - Serve immediately, garnished with extra parmesan and basil if desired.

# Expert Advice:

01 -

There’s a creamy brightness here that feels as lively as a spring day, with every bite capturing just-picked veggie flavor.
It’s speedy, easy, and infinitely adaptable for whatever’s in your vegetable drawer (even if you forget to buy zucchini, like I always do).

02 -

I learned the hard way that overcooking the orzo makes for a gummy mess—set a timer and taste early.
Reserving pasta water seemed fussy until I realized how much creamier the sauce becomes with just a splash.

03 -