If you need a fast dinner or perfect side dish, this lemon orzo pasta is perfect! It is honestly so fresh and an ideal spring / summer dish.
I have taken this dish to three parties so far, and it has been a hit every time! It is the perfect summer backyard bbq party. And it is so different than the typical potato salad or pasta salad at these events, so everyone will love how unique and fresh it is.
what is in this lemon orzo pasta?
- lemon zest
- lemon juice
- garlic salt
- olive oil
- pine nuts
- black pepper
When I make this dish, I roast the asparagus, but keep the zucchini raw! You can roast the zucchini as well if you want, but I think it is better when the zucchini is raw and has a bit of a crunch. You can also keep the asparagus raw! Raw asparagus is crunchy and flavorful, but if you do want to roast it, it only takes 10 minutes.
The orzo is the ideal pasta size for this dish. It is small and is easy to serve! It can be found in almost any grocery store, or online.
If you need other good side dishes, check these out:
lemon orzo pasta
- 1 cup orzo
- 1 cup asparagus chopped
- 1 medium zucchini chopped
- 1 cup arugula
- 1/2 cup parmesan
- 2 tbsp lemon juice
- zest of one lemon
- 1 tsp garlic salt
- 2 tbsp olive oil
- 2 tbsp pine nuts
- black pepper
- Preheat oven to 400. Bring a pot of water to boil. Add uncooked orzo and cook according to package instructions. When it is done, drain the pasta.
- Add chopped asparagus to a baking sheet. Toss with a little olive oil and cook in the oven for 15 minutes.
- Add cooked orzo to a medium bowl. Add cooked asparagus, chopped zucchini, arugula, parmesan, lemon zest, lemon juice, garlic salt, olive oil, pine nuts, and black pepper. Toss until everything is combined. Can be served hot or cold!