Orzo and spring vegetables tossed with parmesan, lemon, basil and butter for a bright, seasonal main.
# What You Need:
→ Pasta
01 - 1 cup orzo
02 - 1 tablespoon extra-virgin 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, plus extra for serving
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 Make It:
01 - Bring a large pot of generously salted water to a rolling boil. Add the orzo and cook according to package directions until al dente, 8–10 minutes. Reserve 1/2 cup of the cooking water, then drain the orzo and set aside.
02 - Warm the olive oil in a large skillet over medium heat. Add the chopped shallot and minced garlic and sauté for 1–2 minutes, stirring, until fragrant and translucent but not browned.
03 - Add the asparagus, zucchini, and sugar snap peas to the skillet and sauté for 3–4 minutes, tossing occasionally, until the vegetables are bright and just tender.
04 - Stir in the halved cherry tomatoes and thawed peas and cook for an additional 2 minutes, until the tomatoes soften slightly and the peas are heated through.
05 - Return the cooked orzo to the skillet and toss thoroughly to combine with the vegetables, ensuring even distribution and heat throughout.
06 - Reduce heat to low and stir in the butter, grated Parmesan, lemon zest, and lemon juice. Add the reserved pasta water a tablespoon at a time, stirring, until you achieve a silky, light sauce that coats the orzo.
07 - Season with salt and freshly ground black pepper to taste. Remove from the heat, fold in the sliced basil, and transfer to plates. Garnish with additional Parmesan and basil if desired, and serve immediately.
