Irresistibly Easy One-Pan Creamy Orzo with Spring Peas
This One-Pan Creamy Orzo with Spring Peas recipe is quick, flavorful, and perfect for a busy weeknight dinner.
Equipment
- Large skillet
Ingredients
For the Base
- 2 tablespoons unsalted butter Substitute with olive oil for a lighter option.
- 1 medium red onion Sliced; shallots can be used as an alternative.
- 2 cloves garlic Minced; can double for more garlic flavor.
For the Vegetables
- 1 cup asparagus Trimmed and chopped into bite-sized pieces.
- 1 cup peas Fresh or frozen for color and sweetness.
For the Pasta
- 1 cup orzo Any small pasta shape can be used.
For the Zing
- 1 whole lemon Zest and juice needed.
For the Finishing Touch
- 1/2 cup Parmesan Freshly grated.
Instructions
Cooking Steps
- In a large skillet, melt the butter over medium heat.
- Add the sliced red onion to the skillet and cook until softened, about 2-3 minutes. Stir in minced garlic and cook for another minute.
- Toss in the chopped asparagus and sauté until slightly tender, about 2-3 minutes.
- Add orzo pasta to the skillet, stir to toast for about a minute, then pour in vegetable stock and peas. Bring to a boil, then reduce heat and simmer uncovered for about 10 minutes.
- Once orzo is cooked, season with salt, pepper, lemon zest, and lemon juice. Stir and serve hot, topped with freshly grated Parmesan.
Notes
Optional: Garnish with fresh herbs like basil or parsley for added flavor and aesthetics.