Light orzo tossed with spring vegetables, lemon, basil and parmesan for bright, seasonal flavor.
# What You’ll Use:
→ Pasta
01 - 1 cup orzo
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 grated Parmesan cheese
11 - 1/4 cup fresh basil leaves, thinly sliced
12 - 1 tablespoon unsalted butter
13 - Zest of 1 lemon
14 - Juice of 1/2 lemon
15 - Salt, to taste
16 - Freshly ground black pepper, to taste
# How-To:
01 - Bring a large pot of salted water to a rolling boil. Add the orzo and cook until al dente according to package guidance. Reserve 1/2 cup of the pasta cooking water, then drain the orzo and set aside.
02 - Heat the olive oil in a large skillet over medium heat. Add the shallot and garlic and sauté for 1 to 2 minutes until fragrant and translucent, taking care not to brown.
03 - Add the asparagus, zucchini and sugar snap peas to the skillet. Sauté for 3 to 4 minutes until the vegetables are just tender and their color brightens.
04 - Stir in the cherry tomatoes and thawed peas and cook for an additional 2 minutes, until the tomatoes soften slightly.
05 - Return the drained orzo to the skillet and toss to combine thoroughly with the vegetables.
06 - Remove the skillet from the heat. Stir in the butter, grated Parmesan, lemon zest and lemon juice. Add the reserved pasta water a few tablespoons at a time until the mixture reaches a creamy, cohesive texture.
07 - Adjust seasoning with salt and freshly ground black pepper to taste. Fold in the sliced basil, transfer to plates and serve immediately with extra Parmesan and basil if desired.
