Orzo Primavera Fresh Vegetables

# Ingredient List:

→ Pasta

01 - 1 1/2 cups orzo pasta

→ Fresh Vegetables

02 - 1 cup cherry tomatoes, halved

03 - 1 medium zucchini, diced

04 - 1 cup asparagus, trimmed and cut into 1-inch pieces

05 - 1 red bell pepper, diced

06 - 1 cup sugar snap peas, halved

07 - 1/2 cup frozen peas

08 - 2 cups baby spinach

→ Aromatics & Sauce

09 - 2 tablespoons olive oil

10 - 2 cloves garlic, minced

11 - Zest and juice of 1 lemon

12 - 1/4 cup grated Parmesan cheese, plus extra for serving

13 - 1/4 cup fresh basil leaves, chopped

14 - Salt and freshly ground black pepper, to taste

# Steps:

01 - Bring a large pot of salted water to a boil. Add orzo and cook until al dente according to package directions. Reserve 1/2 cup of the pasta water, then drain the orzo.

02 - Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.

03 - Add zucchini, red bell pepper, asparagus, and sugar snap peas to the skillet. Sauté for 4 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.

04 - Stir in cherry tomatoes and frozen peas. Cook for an additional 2 minutes.

05 - Reduce heat to low. Add cooked orzo, baby spinach, lemon zest, and lemon juice. Toss thoroughly, adding reserved pasta water as necessary to make a light sauce.

06 - Blend in grated Parmesan cheese and fresh basil. Season with salt and freshly ground black pepper as preferred.

07 - Serve immediately, garnished with additional Parmesan cheese and basil if desired.

# Expert Advice:

01 -

It’s the sort of pasta that sneaks extra vegetables into every bite without feeling like health food—and that's a trick worth knowing.
Leftovers taste even brighter the next day, making lunch something to look forward to.

02 -

If you skip saving pasta water, the sauce can be dry and sticky—I learned that the hard way.
Stir the orzo as it boils, or it will clump together at the bottom of the pot—been there, scraped that.

03 -