Description
Lemony Orzo with Asparagus is a bright, fresh pasta dish made with tender orzo, crisp asparagus, garlic, lemon juice, and herbs. This light Mediterranean-inspired recipe is perfect as a spring side dish or a quick vegetarian main meal, delivering vibrant citrus flavor, delicate herbs, and a satisfying yet healthy texture.
Ingredients
Scale
- 1 cup dry orzo pasta
- 1 bunch asparagus, trimmed and cut into 1–2 inch pieces
- 2 tablespoons olive oil
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 1 large lemon (zest and juice)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup vegetable broth or reserved pasta water
- Optional: 2 tablespoons toasted pine nuts for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, trim the woody ends from the asparagus and cut the stalks into bite-sized pieces.
- Heat olive oil in a large skillet over medium heat. Add the chopped shallot and sauté for about 2–3 minutes until softened.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Add the chopped asparagus and sauté for 3–5 minutes until bright green and tender-crisp.
- Stir the cooked orzo into the skillet with the asparagus mixture and toss gently to combine.
- Add lemon zest and fresh lemon juice, mixing well so the citrus flavor coats the pasta.
- Pour in vegetable broth or a splash of pasta water to loosen the mixture and create a light sauce.
- Stir in chopped dill, parsley, and grated Parmesan cheese until evenly distributed.
- Season with salt and black pepper to taste, adjusting lemon juice if desired.
- Remove from heat, garnish with toasted pine nuts if using, and serve warm or at room temperature.
Notes
- Use fresh lemon juice for the best flavor; bottled lemon juice will not provide the same brightness.
- Do not overcook the orzo; keeping it al dente ensures the dish maintains a pleasant texture.
- Cook asparagus until tender-crisp to preserve its vibrant color and slight crunch.
- Add grilled chicken, shrimp, or chickpeas to turn this dish into a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- If the pasta becomes dry after refrigeration, add a drizzle of olive oil or a splash of lemon juice before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 8 mg