Description
One Pot Orzo with Asparagus and Peas is a creamy, spring-forward pasta that comes together in 30 minutes using a single pan. Orzo toasts in olive oil until nutty, then simmers risotto-style in warm vegetable stock until the liquid absorbs into a silky, starchy sauce. Parmesan, lemon, and fresh herbs finish the dish and make it taste far more involved than it actually is.
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1½ cups dry orzo pasta
- 3½ cups vegetable stock, warm
- 1 lb asparagus, cut into 1-inch pieces (tips kept whole and added last)
- 1 cup frozen peas
- ½ cup freshly grated Parmesan cheese
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 2 tbsp fresh parsley or basil, chopped, for garnish
Instructions
1. Heat olive oil in a wide, deep skillet or sauté pan over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent. Add the garlic and cook for 1 more minute until fragrant.
2. Add the asparagus pieces (not the tips) to the pan and sauté for 2–3 minutes until they turn bright green. Push everything to the sides to create space in the center of the pan.
3. Add the dry orzo to the center of the pan and toast for 1–2 minutes, stirring constantly, until the pasta turns lightly golden. Toasting adds nuttiness and helps the orzo hold its shape during simmering.
4. Pour in the warm vegetable stock and stir everything together. Bring to a gentle boil, then reduce heat to medium-low. Simmer uncovered for 10–12 minutes, stirring every 2 minutes, until the orzo absorbs most of the liquid and turns creamy.
5. Stir in the frozen peas, asparagus tips, lemon juice, and lemon zest. Cook for 2 more minutes until the peas are bright green and the asparagus tips are just tender. Remove from heat, stir in Parmesan, and season with salt and pepper. Serve immediately garnished with fresh parsley or basil.
Notes
Use warm or room-temperature vegetable stock — cold stock added to the hot pan slows cooking and causes starchy clumping.
Stir every couple of minutes during the simmer to prevent sticking and build the creamy, risotto-like consistency.
Add frozen peas and asparagus tips in the final 2 minutes only — they cook fast and lose their bright color if added too early.
For a vegan version, skip the Parmesan and stir in 3 tbsp nutritional yeast plus 1 extra tsp lemon juice.
Add a can of drained chickpeas or top with sliced grilled chicken for extra protein.
Leftovers thicken considerably in the refrigerator — add a splash of stock or water when reheating and stir over medium-low heat to loosen.
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Category: Pasta & One Pot
- Method: Stovetop
- Cuisine: Mediterranean-American
Nutrition
- Serving Size: ¼ of recipe (approx. 1¼ cups)
- Calories: 390
- Sugar: 6g
- Sodium: 580mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 8mg