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Orzo Primavera with Lemon, Asparagus, Broccoli, and Cherry Tomatoes is like a bite of spring… in a pot. Every taste is filled with fresh vegetables and spring flavors. It’s a pasta primavera recipe that’s ready in 20 minutes or less.
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Spring Orzo Pasta Primavera
While orzo is very different from risotto, this dish reminds me of a spring risotto. Yet, it takes half the time and requires very little attention. This Orzo Pasta Primavera is a light and easy, simple dish. And when combined with spring seasonal veggies, it’s such a treat.
So much so that by February, this dish keeps running through my mind as I meal plan. As soon as the early asparagus begins showing up in my markets, I’m thinking about all things asparagus and lemon. This dish celebrates both.
A perfect Easter or spring side, but can make a delicious meal all on its own. And leftovers the next day? Yes!
Orzo, a flat, rice-shaped pasta, is a pantry staple that is great in soup, salads or as a side. Plus, orzo is cooked in 9 minutes or less. It’s a favorite quick and easy ingredient.
Ingredients in Spring Orzo Primavera
You will need a medium onion, one pound of asparagus, trimmed, a head of broccoli, cherry tomatoes, fresh parsley, lemon wedges, and frozen peas.
One box of orzo pasta, Italian Seasoning, shredded Parmesan cheese, and salt and pepper.
How to Make Spring Orzo Primavera
Bring a large pot of salted water to a boil over high heat. Add the orzo and cook, stirring occasionally, according to package instructions; 8 to 9 minutes. Drain, reserving 1 cup of the cooking liquid.
Heat butter in a pot over medium heat. Add onion and cook for 4-5 minutes, or until the onion is translucent. Then add the broccoli spears and cook for another 2 to 3 minutes, or until fork-tender.
In the last minute or minute and a half, add the trimmed asparagus and peas. Cook until the asparagus is bright green and remove from the heat.
In a large bowl, toss the orzo with the cooked vegetables. Add the cherry tomatoes and enough of the reserved cooking liquid, to moisten. About 1/4 cup at a time.
Season the pasta with salt and pepper to taste. Add the Parmesan cheese and parsley; toss. Then add the lemon juice to taste and serve immediately.
More Spring Recipes
- 9 Spring Pasta Recipes You’ll Want to Make This Season
- Easy Spring Instant Pot Recipes to Make Now
- Spring Minestrone Soup Recipe
- 15 Colorful Easter Salads for Your Spring Table
- 15 Minute Spring Instant Pot Risotto
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Orzo Primavera with Lemon, Asparagus, Broccoli, and Cherry Tomatoes
- 1 lb orzo pasta uncooked
- 2 tablespoons olive oil
- 1 bell pepper sliced
- 8 ounces asparagus trimmed and chopped into 2-inch segments
- 2 cups broccoli florets
- 2 tablespoons butter
- 3-4 green onions chopped
- 3 garlic cloves minced
- 1 cup vegetable broth
- 1 tablespoon dried Italian herbs
- 2 tablespoons lemon juice
- 1/2 cup fresh or frozen peas thawed
- 1 cup cherry tomatoes halved
- 3/4 cups shredded Parmesan cheese
- 1/4 cup fresh parsley chopped
- lemon wedges
- salt and pepper to taste
- Bring a large pot of salted water to a boil over high heat. Add the orzo and cook, stirring occasionally, according to package instructions, for about 8 to 9 minutes. Drain.
- Heat olive oil in a large skillet over medium heat. Add the onion, asparagus, peppers, and broccoli. Sauté for 2 to 3 minutes, or until the vegetables have softened and the asparagus is bright green but still crisp-tender. Season with salt and pepper and transfer to a large bowl.
- Melt butter over medium heat in the skillet. Add the green onions and garlic; cook for 2 minutes or until softened. Stir in the broth and Italian seasoning, simmer for 4 to 5 minutes. Then stir in lemon juice; about 1-2 tablespoon, or to taste.
- Stir the peas and cherry tomatoes into the pasta and vegetables. Then pour the lemon broth over the pasta and toss to combine. Stir in the Parmesan cheese, and season with salt and pepper to taste.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.