As fresh as mown grass, as bright as morning sunshine, and as comforting as the jacket you still need in Spring. Creamy orzo pasta primavera delivers it all; al dente nuggets of pasta coated in an oozy and sharp creamy cheese sauce, littered with vibrant green spring vegetables, fresh herbs, and a twist of lemon. Ready in around 15 minutes and only one pan to wash up (in case you needed any more persuasion).
The parks and gardens in the UK are bursting with greenery right now, and I can’t help but take inspiration from them. But if you are still hunkering down or preparing for colder temps, good news! Orzo is still on the menu!
Orzo pasta with roasted butternut squash is wholesome and soothing, or creamy chorizo and spinach orzo is smoky, garlicky and sultry. Which matches your mood?
Creamy orzo with vegetables
Orzo is naturally creamy thanks to the starchy quality of the grain, but for a richer, more velvet and decadent dish, you can add a generous slug of cream. I have in this recipe as the temperatures are still low- it feels like a welcome blanket!
That comfy coziness is in contrast with the crisp vegetables that star in this dish. The smooth and creamy orzo pasta offers a mild background for the energising vegetables to perform on. I’ve chosen peas; bright and with bite.
Spinach; fortifying and invigorating. Asparagus; slender and crunchy. You need not use these three if they are not to your taste, but, primavera, in essence, is a dish comprised of green vegetables. Keep that in mind!
Asparagus comes into season in late April in the UK, the green shoots indicate Spring has finally sprung so I am making good use of their appearance. Primavera, by the way, is the Italian (also Spanish and Portuguese) word for Spring. If you were wondering why I keep mentioning it!
Recipe tips and notes
- You’ll notice the cooking method of this orzo recipe is very similar to risotto recipes. So similar it has been blessed with adorable portmanteau ‘orzotto’.
- Don’t you just love a recipe that saves washing up? Me too! This is a one-pan wonder that does just that!
- My veg selection for this dish was based on the brightest greens in season and in my fridge. Feel free to use what you have available, but I suggest sticking to quick-cooking greens like edamame, kale, courgette. Cauliflower, for example, doesn’t fit with the aesthetic and will slow the cook time down considerably.
- Herb fanatic that I am, I went all in on this one and combined a positive bouquet of fresh parsley, mint and basil. It’s a hat trick, my friends!
- Don’t doubt the mint. Mint and lemon together are like a mouthful of Spring air. Vibrant and invigorating. Try it!
- This spring pasta recipe serves as a speedy main dish for 4 but could happily be stretched to a party of 6 as a side with a meaty, Italian-inspired main.
Serving suggestions
One of the beautiful things about this creamy pasta primavera dish is that it can be served as a vegetarian meal in itself. There are plenty of fresh vegetables and belly-filling carbs to satisfy.
But, for the carnivorous and protein-focussed, this vegetable pasta also makes for a hefty accompaniment. Personally, I think it goes best with lighter meats or even fish.
A classic chicken parmesan is reminiscent of a Milanese-style meal, or anything wrapped in bacon to bring a salty balance to the creamy pasta. For example; prosciutto wrapped chicken parcels, or bacon wrapped pork tenderloin. Air fryer boneless pork chops are a speedy and low-prep win too.
If you prefer fish, sole in lemon butter or salmon piccata are both tangy with capers and lemon, deliciously acidic by comparison.
Storage and leftovers
Orzo pasta recipes are unique thanks to their gooey and lava-like consistency. This molten signature quality is lost when cold, so I endeavour to cook to precise measurements for my family’s appetite, ensuring there won’t be any leftovers.
However, it’s easy to overestimate pasta, especially if you’re unfamiliar with orzo. So, if you have a lot left over and cannot bear waste, it will keep covered in the fridge for 2-4 days. If it’s gone a bit gummy, add a good splash of water or stock when reheating on the stovetop.
Other pasta recipes to try
- Spicy Sausage Pasta with Riccotta
- Sun-Dried Tomato Pasta with Chicken
- Kale Pesto Pasta with Pangrattato
- Slow Cooker Venetian Chicken
Creamy Orzo Pasta Primavera
Ingredients
- 2 cloves garlic
- 300g / 1.5 cups orzo
- 875ml / 3.5 cups vegetable or chicken stock
- 250ml / 1 cup double / heavy cream
- 50g / ½ cup Parmesan cheese
- 100g / 4 oz asparagus
- 80g / ½ cup green peas
- 100g / 3.5 oz fresh spinach
- 1 lemon zest
- 1 tbsp chopped mint, parsley and basil combined
- Salt to taste
Instructions
- In a large pan heat the olive oil and the minced garlic, cook over low heat for 30 seconds.
- Add the orzo and stir until it’s coated in the oil and garlic.
- Now add the chicken stock and double cream with a pinch of salt, stir well making sure no grains of orzo are sticking to the bottom of the pan, bring to a simmer, then add the asparagus and green peas and cook 8 minutes, then add spinach and cook for 2 minutes longer, stir in Parmesan cheese and lemon zest, sliced basil, mint and parsley and take off the heat. Salt to taste.
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