There’s something about a bright, zesty dish that just feels like sunshine on a plate. This Lemony Orzo with Spring Vegetables, Garlic, and Herbs is exactly that—a refreshing, vibrant meal that’s bursting with flavor and texture. Imagine tender orzo pasta soaking up a garlicky, lemon-infused broth, mingling with crisp spring veggies, and finished with a generous sprinkle of fresh herbs. It’s the perfect balance of light yet satisfying, fresh yet comforting.
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Trust me, you’re going to love this one. Whether you need a quick and easy weeknight dinner, a side dish for your next gathering, or just something that feels like a warm hug in a bowl, this orzo delivers.
Why You’ll Love Lemony Orzo with Spring Vegetables, Garlic, and Herbs
Versatile: This dish fits any occasion. Serve it as a side at a dinner party, enjoy it as a light lunch, or make it a complete meal by adding protein like grilled chicken or shrimp.
Budget-Friendly: Simple ingredients, big flavors! You probably have most of these items in your kitchen already, making it a cost-effective choice.
Quick and Easy: Ready in no time with straightforward steps. If you’re not a fan of complicated cooking, this recipe will be your new best friend.
Customizable: Want to add a little spice? Toss in some red pepper flakes. Prefer a creamier texture? Stir in a touch of Parmesan or feta. You can make it your own.
Crowd-Pleasing: The combination of lemon, garlic, and fresh veggies is a guaranteed hit with kids and adults alike.
Ingredients in Lemony Orzo with Spring Vegetables, Garlic, and Herbs
This dish comes together with just a handful of fresh, wholesome ingredients that bring maximum flavor.
Orzo Pasta: This tiny, rice-shaped pasta is the perfect base, absorbing all the zesty, garlicky goodness.
Olive Oil & Butter: A dreamy combination that adds depth and richness to every bite.
Garlic: Because everything is better with garlic, right? It infuses the dish with an irresistible aroma and bold flavor.
Spring Vegetables: Think asparagus, peas, and zucchini—fresh, crisp, and full of color. You can mix and match with whatever’s in season.
Lemon Juice & Zest: The star ingredient! Bright, tangy lemon makes the flavors pop and keeps things light.
Vegetable Broth: Adds extra depth of flavor and ensures the orzo cooks to perfection.
Fresh Herbs: A generous handful of parsley, basil, or dill takes this dish to the next level.
Salt & Pepper: Simple seasonings that let the fresh ingredients shine.
How to Make Lemony Orzo with Spring Vegetables, Garlic, and Herbs
Sauté the Garlic & Vegetables: Heat olive oil and butter in a pan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Toss in the spring vegetables and sauté until just tender.
Cook the Orzo: Stir in the orzo and toast it lightly for a minute. This enhances its nutty flavor before adding the broth.
Simmer with Broth: Pour in the vegetable broth and bring to a gentle simmer. Cook until the orzo absorbs most of the liquid, stirring occasionally to prevent sticking.
Add Lemon & Seasoning: Stir in the lemon juice and zest, then season with salt and pepper to taste. Let everything meld together for a minute.
Finish with Herbs: Remove from heat and sprinkle in the fresh herbs. Give it a final stir and get ready to dig in!
Serve and Enjoy: Plate it up warm and enjoy as a side or main dish.
How to Serve Lemony Orzo with Spring Vegetables, Garlic, and Herbs
With a Fresh Salad: A simple arugula or spinach salad with a lemon vinaigrette pairs beautifully.
Alongside Grilled Protein: Serve with grilled chicken, shrimp, or salmon for a heartier meal.
With Crusty Bread: A warm, crispy baguette is perfect for scooping up every last bit.
Topped with Cheese: A sprinkle of feta or Parmesan adds a creamy, salty contrast.
Additional Tips
Make It Creamy: Stir in a touch of Greek yogurt or a splash of cream for a silkier texture.
Spice It Up: If you like heat, add red pepper flakes or a dash of cayenne.
Use What You Have: Swap in whatever veggies you have on hand—broccoli, bell peppers, or spinach work great.
Meal Prep Friendly: This orzo keeps well in the fridge, making it a great make-ahead option.
Store & Reheat: Keep leftovers in an airtight container for up to [time]. Reheat gently to maintain texture.
FAQ Section
Q1: Can I substitute orzo with another type of pasta?
A1: Yes! Small pasta like couscous, ditalini, or even rice works well as a substitute.
Q2: Can I make this ahead of time?
A2: Absolutely. Store it in the fridge and reheat just before serving. Add a splash of broth or water when reheating to bring back its creamy consistency.
Q3: How do I store leftovers?
A3: Store in an airtight container in the refrigerator for up to [time].
Q4: Can I freeze this dish?
A4: Yes! Let it cool completely, then store in a freezer-safe container for up to [time].
Q5: What’s the best way to reheat it?
A5: Warm on the stove over low heat, adding a bit of broth or water if needed.
Q6: Can I add protein to make it a full meal?
A6: Yes! Grilled chicken, shrimp, or tofu would be fantastic additions.
Q7: What other vegetables can I use?
A7: Broccoli, cherry tomatoes, bell peppers, or spinach all work beautifully.
Q8: Can I make this dairy-free?
A8: Yes! Just skip the butter or use a dairy-free alternative.
Q9: Does it taste good cold?
A9: Surprisingly, yes! It makes a refreshing pasta salad when chilled.
Q10: Can I double the recipe?
A10: Totally! Just be sure to adjust the broth and seasoning accordingly.
Final Thoughts
Lemony Orzo with Spring Vegetables, Garlic, and Herbs is one of those recipes that proves simple ingredients can create something magical. It’s fresh, comforting, and bursting with bright, zesty flavors. Whether you’re making it as a side or a main dish, it’s sure to be a hit.
Print
Lemony Orzo with Spring Vegetables, Garlic, and Herbs
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Pastas
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Lemony Orzo with Spring Vegetables is a vibrant and veggie-packed dish that’s perfect for a healthy lunch or light dinner. Featuring asparagus, peas, leeks, and spinach, this dish is tossed with fresh dill, chives, and a zesty lemon-garlic dressing. The orzo absorbs all the flavors, making every bite fresh and satisfying. Serve it warm or as a cold pasta salad for a quick dinner idea. Optional feta cheese adds a creamy contrast, making this a delicious high-protein recipe for plant-based eaters or vegetarians.
Ingredients
- 2 leeks (white and light green parts only, halved, sliced, and washed)
- 2 tablespoons extra-virgin olive oil
- 1 cup orzo
- 1/2 teaspoon kosher salt
- 1 lb. asparagus, trimmed and cut into 1-inch pieces
- 1 cup frozen or fresh peas
- 1 cup packed baby spinach
- 1/4 cup chopped fresh dill
- 2 tablespoons chopped fresh chives
- 1/2 cup crumbled feta cheese (optional, plus more for topping)
Lemon Garlic Olive Oil Dressing:
- 1/4 cup extra-virgin olive oil
- Juice and zest of 1 lemon (about 2 tablespoons juice, 1 teaspoon zest)
- 1 clove garlic, grated
- 1/2 teaspoon kosher salt
Instructions
- In a large pot or deep skillet, heat olive oil over medium heat. Add leeks and sauté for 3-5 minutes until softened but not browned.
- Stir in the orzo, coating it in the oil. Add 2 cups water and salt. Bring to a boil, cover, and simmer for 8 minutes.
- Add asparagus and peas, stir, then cover and cook for 2 more minutes. Turn off the heat and let sit, covered, for 5-10 minutes until the asparagus is bright green.
- In a small bowl, whisk together the dressing ingredients (olive oil, lemon juice/zest, garlic, and salt).
- Stir in the baby spinach, cover for 1 minute to let it wilt. Add the fresh dill, chives, and dressing. Stir in feta cheese if using.
- Serve topped with extra feta, chopped herbs, and a drizzle of olive oil.
Notes
- Can be served warm or chilled as a pasta salad.
- Swap feta for goat cheese or Parmesan for a different flavor.
- To make it vegan, omit the cheese or use a dairy-free alternative.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 412
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0 g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg