Orzo Primavera with Lemon, Asparagus, Broccoli


  • 1 lb orzo pasta, uncooked
  • 2 tablespoons butter
  • medium onion, thinly sliced
  • 1 lb asparagus, trimmed and chopped into 2-inch segments
  • 2 cups fresh broccoli florets
  • 1 tablespoon dried Italian herbs
  • 1/2 cup fresh or frozen peas, thawed
  • 20 cherry tomatoes, halved
  • 3/4 cups shredded Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • lemon wedges
  • salt and pepper to taste


  1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook, stirring occasionally, according to package instructions, about 8 to 9 minutes. Drain, reserving 1 cup of the cooking liquid.
  2. Heat the butter in a pot over medium heat. Add the onion and cook for 4-5 minutes until the onion is translucent. Then add the broccoli spears and cook another 2 to 3 minutes, or until fork tender. In the last minute or minute and a half, add the trimmed asparagus and peas. Cook until the asparagus is bright green and remove from the heat.
  3. In a large bowl, toss the orzo with the cooked vegetables. Add the cherry tomatoes and enough of the reserved cooking liquid, to moisten. About 1/4 cup at a time. Season the pasta with salt and pepper to taste. Add the Parmesan cheese and parsley; toss. Then add the lemon juice to taste and serve immediately.

Thank you to 31 Daily for this awesome recipe!

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