Orzo Primavera with Lemon, Asparagus, Broccoli, and Cherry Tomatoes is like a little bit of spring… in a pot, or a bowl. Every bite filled with fresh veggies and delicious pasta.
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 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.
MORE 31DAILY ASPARAGUS RECIPES >
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.
Orzo Primavera with Lemon, Asparagus, Broccoli, and Cherry Tomatoes
- Yield: 4 servings 1x
Description
Orzo Primavera with Lemon, Asparagus, Broccoli, and Cherry Tomatoes is like a little bit of spring… in a pot, or a bowl. Every bite filled with fresh veggies and delicious pasta.
Ingredients
- 1 lb orzo pasta, uncooked
- 2 tablespoons butter
- medium onion, thinly sliced
- 1 lb asparagus, trimmed and chopped into 2-inch segments
- 2 cups fresh broccoli florets
- 1 tablespoon dried Italian herbs
- 1/2 cup fresh or frozen peas, thawed
- 20 cherry tomatoes, halved
- 3/4 cups shredded Parmesan cheese
- 1/4 cup fresh parsley, chopped
- lemon wedges
- salt and pepper to taste
Instructions
Bring a large pot of salted water to a boil over high heat. Add the orzo and cook, stirring occasionally, according to package instructions, about 8 to 9 minutes. Drain, reserving 1 cup of the cooking liquid.
Heat the butter in a pot over medium heat. Add the onion and cook for 4-5 minutes until the onion is translucent. Then add the broccoli spears and cook another 2 to 3 minutes, or until fork tender. In the last minute or minute and 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.
