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As the days grow longer and the air becomes imbued with the fragrance of blooming flowers, spring brings a delightful opportunity to embrace the season's bounty in our kitchens. One recipe that beautifully encapsulates this spirit is the Zesty Spring Orzo Medley. This dish is a vibrant celebration of fresh flavors, combining tender orzo pasta with a medley of seasonal vegetables, bright herbs, and a zesty lemon finish. Whether you’re hosting a spring gathering, looking for a light lunch, or seeking an easy weeknight dinner option, this dish is sure to impress.

Lemony Orzo with Spring Vegetables

Celebrate the essence of spring with the Zesty Spring Orzo Medley, a vibrant dish that combines tender orzo pasta with a colorful array of seasonal vegetables like asparagus, peas, and cherry tomatoes. This delightful recipe is easy to prepare and perfect for light lunches, dinners, or spring gatherings. Enjoy a burst of fresh flavors enhanced by lemon and fresh herbs, making it a nutritious and visually appealing meal. Perfect for any occasion!
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Ingredients
  

1 cup orzo pasta

2 cups vegetable broth

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 cup asparagus, trimmed and cut into 1-inch pieces

1 cup peas (fresh or frozen)

1 cup cherry tomatoes, halved

1 zucchini, diced

Zest and juice of 1 lemon

1/4 cup fresh parsley, chopped

Salt and pepper to taste

Grated Parmesan cheese for serving (optional)

Instructions
 

Cook the Orzo: In a medium saucepan, bring the vegetable broth to a boil. Add the orzo pasta, reduce to a simmer, and cook for about 8-10 minutes, or until al dente. Drain any excess liquid and set aside.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Then, add the minced garlic and cook for an additional minute until fragrant.

      Add the Vegetables: Toss in the asparagus, peas, cherry tomatoes, and zucchini. Stir and cook for about 5-7 minutes, until the vegetables are tender yet crisp.

        Combine and Season: Add the cooked orzo to the skillet with the vegetables. Stir in the lemon zest and juice. Season with salt and pepper to your taste.

          Finish and Garnish: Remove from heat, then fold in the chopped parsley. Serve warm, topped with grated Parmesan cheese if desired.

            Prep Time, Total Time, Servings:

              15 minutes | 30 minutes | 4 servings