Description
Lemony Orzo with Asparagus is a bright, springy pasta dish made with tender orzo, crisp asparagus, snap peas, fresh lemon zest and juice, and dill. Serve it warm as a light vegetarian main or chilled as a refreshing pasta salad, with optional feta for a salty, creamy finish.
Ingredients
Scale
- 6 oz (170 g) dry orzo pasta (about 1 cup): quick-cooking pasta base that soaks up the lemony olive oil.
- 2 tbsp extra-virgin olive oil: creates a light sauce and carries the lemon-herb flavor.
- 1 shallot, diced: adds gentle sweetness and savory depth.
- 3 garlic cloves, roughly chopped: boosts aroma and savory balance.
- 1 extra-large bunch asparagus, tough ends removed and cut into 1-inch pieces (about 1 lb / 450 g): crisp-tender spring vegetable with fresh flavor.
- 1 cup snap peas: adds sweetness and crunch.
- 1/2 tsp fine salt (plus more to taste): seasons the pasta and vegetables.
- 1/4 tsp black pepper (plus more to taste): adds mild heat and finish.
- 2 lemons, zested and juiced (use zest of 1–2 lemons and juice to taste): provides bright citrus aroma and tang.
- 1/2 cup fresh dill, chopped (or basil/parsley/tarragon): brings a fresh herbal note that complements lemon.
- Optional: 1/2 cup crumbled feta or goat cheese: adds creamy, tangy richness.
- Optional: 1–2 tbsp preserved lemon, finely chopped: adds a bold, salty citrus punch.
- Optional: 1/4 tsp red chili flakes: adds gentle heat and contrast.
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente, stirring occasionally.
- While the orzo cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced shallot and cook 2–3 minutes until softened and lightly golden.
- Add the chopped garlic and cook about 30 seconds, stirring, until fragrant (do not brown).
- Add the asparagus and snap peas. Reduce heat to medium-low and sauté 5–7 minutes, stirring often, until the vegetables are tender-crisp and bright green.
- Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in the lemon zest (zest of 1 lemon, or more to taste).
- Drain the orzo. If serving warm, reserve 1 cup of hot pasta water.
- Add the warm orzo to the skillet with the vegetables. Toss to combine, adding a splash of reserved pasta water a little at a time to loosen and create a light, glossy coating.
- Drizzle with a little extra olive oil if desired and squeeze in fresh lemon juice (start with 2–3 tablespoons, then adjust). Toss again until evenly coated.
- Remove from heat and fold in the chopped dill. Add optional preserved lemon and/or chili flakes if using.
- Taste and adjust seasoning with more salt, pepper, and lemon juice. Top with crumbled feta or goat cheese if desired, and serve immediately (or chill—see notes).
Notes
- To serve chilled as a pasta salad: Let the cooked vegetable mixture cool in a bowl. Rinse the cooked orzo under very cold water until cold, drain well, then add to the bowl. Drizzle with olive oil and a generous squeeze of lemon juice, mix, and adjust salt and lemon to taste. Fold in dill right before serving and add feta if using.
- Pasta absorbs seasoning as it sits: If refrigerating, taste again before serving and add more lemon juice, olive oil, and salt as needed.
- Keep asparagus tender-crisp: Sauté just until bright green and slightly firm for the best texture.
- Vegan option: Skip feta/goat cheese or use a plant-based alternative.
- Vegetable swaps: Use green beans, peas, or broccoli florets in place of snap peas or asparagus.
- Extra punch: Add 1 tablespoon finely chopped preserved lemon for deeper citrus flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main dish or side dish
- Method: Stovetop
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 315
- Sugar: 5.4 g
- Sodium: 220.9 mg
- Fat: 10.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9.0 g
- Trans Fat: 0 g
- Carbohydrates: 51.4 g
- Fiber: 4.8 g
- Protein: 10.3 g
- Cholesterol: 0 mg