Orzo Primavera with Lemon, Asparagus, Broccoli, and Cherry Tomatoes

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.

Prep Time10

Cook Time10

Total Time20

Servings: servings

Calories: 341kcal

Author: Stephanie Wilson

Ingredients

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
½ cup fresh or frozen peas thawed
1 cup cherry tomatoes halved
¾ cups shredded Parmesan cheese
¼ cup fresh parsley chopped
lemon wedges
salt and pepper to taste

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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, 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.

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