Description
This creamy lemon orzo is loaded with spring vegetables like asparagus, zucchini, peas, and cherry tomatoes, then tossed in a light Pecorino cream sauce. This is an easy 30-minute vegetarian pasta perfect for a fresh, comforting weeknight dinner.
Ingredients
Units
Scale
- 8 ounces orzo pasta (about 1 1/2 cups)
- 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
- 1/4 teaspoon salt, plus more to taste
- 1/2 teaspoon dried Italian seasoning
- Zest and juice of 1 lemon
- 1/2 cup grated Pecorino Romano
- 1/4 cup heavy cream
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- In a large skillet, heat the butter over medium heat. Add the shallot and cook for 3–4 minutes until softened. Stir in the garlic and cook another 30 seconds until fragrant.
- Add the zucchini and asparagus. Sprinkle with salt and Italian seasoning. Sauté for 2-3 minutes until the veggies are just tender but still bright.
- Stir in the peas and cherry tomatoes. Cook for 4-5 minutes until the peas are warm and the tomatoes start to soften.
- Reduce heat to low. Add the cooked orzo, lemon zest, and heavy cream.
- Toss everything together, adding a splash of reserved pasta water to loosen if needed.
- Stir in the Pecorino cheese until melted and creamy. Top with fresh basil and an extra sprinkle of Pecorino before serving.