Description
Orzo Primavera is a vibrant and creamy pasta dish featuring tender orzo cooked al dente and tossed with sautéed fresh vegetables like zucchini, asparagus, peas, and cherry tomatoes. Enriched with butter, garlic, lemon zest, Pecorino Romano cheese, and a touch of heavy cream, this quick and easy 30-minute meal delivers bright flavors and a satisfying texture perfect for a light yet indulgent dinner.
Ingredients
Orzo and Pasta Ingredients
- 8 ounces orzo pasta (about 1 ½ cups)
- ½ cup reserved pasta water
- ¼ teaspoon salt, plus more to taste
Vegetables and Aromatics
- 2 tablespoons butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 small zucchini, chopped
- 1 cup chopped asparagus (about 1-inch pieces)
- 1 cup cherry tomatoes
- 1 cup frozen peas
Seasonings and Dairy
- ½ teaspoon dried Italian seasoning
- Zest and juice of 1 lemon
- ½ cup grated Pecorino Romano
- ¼ cup heavy cream
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente, usually about 8-10 minutes. Reserve ½ cup of pasta water before draining. Set the orzo aside.
- Sauté Shallots and Garlic: In a large skillet, melt the butter over medium heat. Add the finely chopped shallot and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to brown it.
- Cook Vegetables: Add the chopped zucchini and asparagus to the skillet. Season with ¼ teaspoon salt and ½ teaspoon dried Italian seasoning. Sauté the vegetables for 2 to 3 minutes, stirring frequently, until they become just tender but still maintain their bright color.
- Add Peas and Tomatoes: Stir in the frozen peas and cherry tomatoes. Continue cooking the mixture for 4 to 5 minutes, allowing the peas to warm through and the tomatoes to begin softening and releasing their juices.
- Combine Orzo and Flavorings: Reduce the heat to low. Add the cooked orzo, lemon zest, and heavy cream to the skillet. Toss everything together gently to combine, adding a splash of the reserved pasta water if the mixture seems too thick or dry.
- Melt the Cheese: Stir in the grated Pecorino Romano cheese until it melts into a creamy sauce that coats the orzo and vegetables evenly.
- Finish and Serve: Remove the skillet from heat. Optionally, garnish with fresh basil leaves and an extra sprinkle of Pecorino Romano cheese before plating. Serve warm.
Notes
- Reserve some pasta cooking water to adjust the sauce consistency as needed.
- Use freshly grated Pecorino Romano for the best flavor and melting quality.
- Feel free to substitute vegetables based on seasonal availability.
- For a lighter version, substitute heavy cream with half-and-half or omit entirely.
- Adding fresh basil at the end brightens the flavors and adds a fresh herbal note.
