What vegetables go well with orzo?

Orzo pairs well with a variety of vegetables! For a spring-inspired dish, consider using asparagus, peas, spinach, zucchini, and fresh herbs like mint or parsley. Roasting or sautéing the vegetables before adding them to the orzo enhances their flavor.

Is orzo a healthy pasta?

Orzo can be a part of a healthy diet. It provides carbohydrates for energy and can be a good source of fiber if you choose whole wheat orzo. When combined with vegetables and lean protein, Spring Vegetable Orzo offers a balanced and nutritious meal.

Can orzo be eaten cold?

Yes, orzo is delicious both hot and cold. It's often used in pasta salads and is great for meal prepping. When making Spring Vegetable Orzo to be served cold, consider lightly undercooking the orzo so it remains firm.

How do you keep orzo from getting mushy?

To prevent mushy orzo, avoid overcooking it. Cook it al dente, according to the package directions, and drain it immediately. Rinsing the orzo under cold water after cooking will also stop the cooking process and prevent it from sticking together.

What is orzo pasta made of?

Orzo pasta is typically made from semolina flour, which is derived from durum wheat. Some varieties may also be made from whole wheat flour.

How long does Spring Vegetable Orzo last in the fridge?

Properly stored Spring Vegetable Orzo will typically last for 3-4 days in the refrigerator. Be sure to store it in an airtight container to maintain its freshness and prevent it from drying out.

Spring Vegetable Orzo Recipe Everyone Will Ask For 2026

Spring Vegetable Orzo

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant, one-pan dinner that combines creamy orzo with fresh spring vegetables like asparagus and peas. Ready in under 30 minutes, it’s a comforting yet bright meal perfect for busy weeknights. This dish is easily adaptable for various dietary needs and tastes.

Author: Harmony
Prep Time: 10min
Cook Time: 15min
Total Time: 25min
Yield: 4 servings 1x
Category: dinner
Method: simmering
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

1 tablespoon olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
1 cup dry orzo pasta
2.5 cups vegetable broth
1 cup fresh asparagus, trimmed and cut into 1-inch pieces
1 cup fresh peas (fresh or frozen and thawed)
1 cup baby spinach, loosely packed
0.5 cup grated Parmesan cheese, plus more for serving
0.25 cup heavy cream or half-and-half
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
0.25 cup chopped fresh herbs (parsley, dill, and chives)
Salt and freshly ground black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook until soft, about 4-5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
Add dry orzo to the skillet. Stir constantly for 1-2 minutes to lightly toast the pasta.
Pour in vegetable broth and bring to a simmer. Reduce heat to medium-low, cover, and cook for 8 minutes.
Uncover and stir in asparagus and peas. Re-cover and cook for another 3-4 minutes until vegetables are tender-crisp.
Remove skillet from heat. Stir in baby spinach, Parmesan cheese, heavy cream, lemon juice, and lemon zest until spinach wilts and cheese melts.
Fold in fresh herbs. Season generously with salt and pepper. Let rest for 2-3 minutes before serving.

Notes

For a gluten-free version, use certified gluten-free orzo. To make it dairy-free, omit Parmesan and cream, finishing with olive oil. Add protein like white beans or grilled shrimp if desired. Do not add dairy while the pan is on high heat to prevent the sauce from breaking.

Nutrition

Serving Size: 4
Calories: 380
Sugar: 6
Sodium: 700
Fat: 12
Saturated Fat: 5
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 55
Fiber: 6
Protein: 14
Cholesterol: 25

Find it online: https://harmonymeal.com/spring-vegetable-orzo/