Zucchini and Pea Orzo

If you’re searching for a fresh, light, and comforting meal that comes together in under 30 minutes, this Zucchini and Pea Orzo is exactly what you need. Tender orzo pasta is tossed with sautéed zucchini, sweet green peas, garlic, Parmesan cheese, fresh herbs, and a bright squeeze of lemon for a dish that’s creamy without being heavy. Every bite is packed with vibrant vegetables, delicate flavors, and a silky texture that makes it perfect as a vegetarian main course or an elegant side dish. The zucchini becomes beautifully tender while the peas add bursts of sweetness, creating a colorful combination that’s both nutritious and satisfying. Finished with freshly grated Parmesan and fragrant basil or parsley, this recipe feels restaurant-worthy while using simple pantry ingredients. It’s ideal for busy weeknights, spring and summer dinners, meal prep, or entertaining guests. Pair it with grilled chicken, salmon, shrimp, or enjoy it on its own for a wholesome meatless meal that’s guaranteed to become a family favorite.

Ingredients For the Orzo

• 1½ cups uncooked orzo pasta
• 2 tablespoons olive oil
• 2 medium zucchini, sliced into half-moons
• 1½ cups frozen or fresh green peas
• 3 cloves garlic, minced
• 1 small shallot, finely diced
• 2 tablespoons butter
• ½ cup grated Parmesan cheese
• ½ cup reserved pasta water
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

For Garnish

• Fresh basil or parsley, chopped
• Extra grated Parmesan cheese
• Freshly cracked black pepper
• Lemon wedges

Instructions

1. Bring a large pot of salted water to a boil. Cook the orzo according to the package directions until al dente. Before draining, reserve about ½ cup of the pasta water.
2. Heat the olive oil and butter in a large skillet over medium heat.
3. Add the diced shallot and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
4. Add the sliced zucchini and cook for 5–6 minutes, stirring occasionally, until lightly golden and tender but still slightly firm.
5. Stir in the peas and cook for another 2–3 minutes until heated through.
6. Add the cooked orzo to the skillet along with the Italian seasoning, salt, and black pepper.
7. Pour in the reserved pasta water a little at a time while stirring to create a silky, creamy consistency.
8. Add the Parmesan cheese, lemon juice, and lemon zest. Toss everything together until the cheese melts into the pasta and coats every bite.
9. Taste and adjust the seasoning with additional salt, pepper, or lemon juice if desired.
10. Transfer to serving plates and garnish generously with fresh herbs, extra Parmesan cheese, cracked black pepper, and a squeeze of fresh lemon before serving.

Tips, Notes & Q&A

Can I make this gluten-free?
Yes. Simply substitute gluten-free orzo or another small gluten-free pasta.
Can I add protein?
Absolutely. Grilled chicken, shrimp, salmon, or chickpeas pair wonderfully with this dish.
Can I use frozen peas?
Yes. Frozen peas work perfectly and don’t require thawing before adding them to the skillet.
How do I make it extra creamy?
Stir in a few tablespoons of mascarpone, cream cheese, or a splash of heavy cream along with the Parmesan.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of vegetable broth or water to restore the creamy texture.

Servings & Nutrition

Servings: 4
Approximate Nutrition (Per Serving):

• Calories: 365
• Protein: 13g
• Carbohydrates: 50g
• Fat: 13g
• Saturated Fat: 5g
• Fiber: 5g
• Sugar: 5g
• Sodium: 340mg
• Cholesterol: 18mg