Lemony Asparagus Orzo Pasta
Lemony Asparagus Orzo Pasta, an easy plant-based orzo pasta with fresh asparagus in a lemon, garlic, and herb sauce. Great served warm or cold!
Love the season’s fresh asparagus? Put it in a pasta! This light and flavorful orzo pasta is incredibly easy and comes together in only 25 minutes. It’s a great meal prep dish that’s tasty served warm or cold!
👉 Ready to learn how to make orzo with asparagus? Let’s do it!
🍋 Ingredients
- Orzo: a thin and rice-shaped pasta, orzo is the base of this light pasta salad
- Asparagus: fresh asparagus stalks (you can also use frozen) are pan-friend until browned, then mixed with the orzo
- Herbs: fresh parsley and basil are chopped and mixed into the pasta
- Olive oil: a light sauce is made with olive oil to coat the pasta; extra virgin is best
- Lemon juice: either fresh juiced lemons or packaged lemon juice will work
- Garlic: fresh minced cloves or pre-minced garlic are added to the lemon and oil sauce
- Seasonings: salt, pepper, dried red pepper flakes, and nutritional yeast add flavor
- Recommended tools: large dutch oven, cast iron skillet or other pan, small mixing bowls, whisk
🥣 How to make (step-by-step photos)
1️⃣ Step One: Mix lemon garlic herb sauce
Before cooking the orzo or asparagus, first make the olive-oil based sauce that you’ll season it with when finished (it’s best to have it ready for when the orzo is done cooking).
Do this by adding olive oil, lemon juice, garlic, salt, pepper, and red pepper flakes to a small bowl or jar and whisk or shake to combine. Then set aside while you cook the asparagus and orzo.
2️⃣ Step Two: Cook asparagus
Next it’s time to prep and cook the asparagus. First wash asparagus and then trim the ends, then cut the stalks diagonally into 1/2 inch pieces.
Heat a large pan over medium-high heat and add a small amount of olive oil, then add the asparagus pieces and cook until they begin to brown, about 5-7 minutes, using a spatula to brown on all sides. When finished, remove from heat.
3️⃣ Step Three: Cook orzo
While asparagus is cooking, heat a pot of salted water over high heat until boiling.
Add orzo and cook until al dente according to package instructions, about 7-8 minutes. When done, drain but do not rinse.
4️⃣ Step Four: Combine lemon sauce, asparagus, and orzo
When pasta is done, place the pan with asparagus back over medium heat and once it is heated, add the lemon garlic sauce to the pan to let it heat and let the garlic become fragrant.
Then add the orzo, chopped parsley, and nutritional yeast and mix until the sauce coats the pasta. Then serve and enjoy!
🧊 How to store
- Refrigerator storage: Store in an airtight container in the refrigerator for up to 4-5 days.
- Freezer storage: Store in a freezer-friendly container for up to 1 month. Thaw by removing from the freezer to the refrigerator for 24 hours before reheating.
- To reheat: Reheat in a pan or in the microwave; add a small amount of water to rehydrate the pasta if it is dry.
👉 More plant-based pasta salad recipes
Want more plant-filled pasta recipes? Try this Enoki Mushroom Orzo Salad or Vegan Fusilli Pasta Salad.
Lemony Asparagus Orzo Pasta
Equipment
- 1 large pot
- 1 large pan
- 1 small bowl
- 1 whisk
- 1 knife
Ingredients
- ⅓ cup olive oil extra virgin
- ¼ cup lemon juice
- 2 whole garlic cloves minced
- 1 pinch salt and pepper
- 1 pinch red pepper flakes optional
- 1 pound asparagus about 1 bunch
- 1 pound dry orzo pasta about 2 cups dry orzo
- ½ cup parsley chopped
- ½ cup basil chopped
- 2 tablespoons nutritional yeast
Instructions
- Make lemon garlic herb sauce: Add olive oil, lemon juice, garlic, salt, pepper, and red pepper flakes to a small bowl or jar and whisk or shake to combine.
- Cook asparagus: Wash asparagus and then trim the ends, then cut the stalks diagonally into 1/2 inch pieces. Heat a large pan over medium-high heat and add a small amount of olive oil, then add the asparagus pieces and cook until they begin to brown, about 5-7 minutes, using a spatula to brown on all sides. When finished, remove from heat.
- Cook orzo: While asparagus is cooking, heat a pot of salted water over high heat until boiling. Add orzo and cook until al dente according to package instructions, about 7-8 minutes. When done, drain but do not rinse.
- Combine ingredients: When pasta is done, place the pan with asparagus back over medium heat and once it is heated, add the lemon garlic sauce to the pan to let it heat and let the garlic become fragrant. Then add the orzo, chopped parsley, and nutritional yeast and mix until the sauce coats the pasta. Then serve and enjoy!
Notes
- Make ahead: This orzo pasta is a great meal to prep ahead. Make it up to 4-5 days ahead of time and store in the refrigerator until ready to eat. You can also freeze it for up to 1 month. It’s also great served warm or cold.
- Leftovers and storage: Store in an airtight container in the refrigerator for up to 4-5 days. To freeze, store in a freezer-friendly container for up to 1 month. Thaw by removing from the freezer to the refrigerator for 24 hours before reheating.
- Nutrition notes: Nutrition information is an estimate and is calculated using all ingredients, as written. It uses all plant-based ingredients, which makes it suitable for vegan diets. This recipe is not gluten free as the orzo contains gluten.