This Garlic Parmesan Orzo With Peas and Asparagus is the kind of spring dinner you will make on repeat. It is so flavorful yet comes together in one pot in less than 30 minutes. It is also packed with fiber and protein which will leave you feeling satisfied. Also, it is meal prep friendly and can easily be made vegetarian!
I am obsessed with orzo - for more yummy orzo recipes try my lemon butter orzo or my mediterranean orzo.
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Why you'll love this one pot spring pea and asparagus orzo
Bright + lemony.
It has fresh lemon juice and basil that give this dish a vibrant, springy flavor.
High in protein.
It is made with bone broth, parmesan, and orzo for a balanced, satisfying meal.
One pot simplicity.
It all comes together in a single pan for easy cooking and cleanup.
Veggie and fiber packed.
It has leeks, garlic, basil asparagus, and peas for fiber, antioxidants and nutrients.
Ingredients
- Olive oil
- Garlic
- Leeks
- Basil
- Dry orzo
- Bone broth
- Parmesan
- Lemon juice
- Salt
- Smoked paprika
- Italian seasoning
- Frozen peas
- Asparagus
See the recipe card for full information on ingredients and quantities.
Substitutions
- Bone broth: Use vegetable broth or chicken broth.
- Orzo: Sub small pasta like ditalini with adjusted cooking time.
- Leeks: Swap for shallots or onion.
- Parmesan: Use pecorino or a dairy-free alternative.
- Asparagus: Sub zucchini or green beans.
Step-by-Step Instructions
Step 1
Cook leeks and garlic.
Step 2
Simmer orzo.
Step 3
Cook asparagus and peas.
Step 4
Add your favorite toppings, serve and enjoy.
Storage instructions
You can store the extra pasta in a sealed container in your fridge for up to 4 days. I recommend reheating on the stove.
Recipe Pro-Tips
Use a good quality parmesan for the best tasting orzo - I used and recommend parmigiano reggiano.
For best results make this recipe in the spring and early summer when asparagus is at it's freshest!
Use bone broth if you would like to bump up the protein in this recipe.
Don’t skip the lemon. It balances the richness and brings everything to life.
Recipe FAQS
I really love kosterina everyday olive oil for cooking. It has a mild taste, is made with greek olives and is reasonably priced.
Yes, it reheats well—just add a splash of liquid when warming.
Any protein would pair well with this recipe.
Other high protein dinner recipes
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Garlic Parmesan Orzo With Peas and Asparagus
Equipment
- 1 skillet
Ingredients
- 1 tablespoon olive oil butter also works
- 6-8 cloves garlic - minced
- 3 leeks - finely chopped with hard green part cut off
- ½ cup finely chopped basil
- 1 ¼ cup dry orzo
- 3 ¼ cup bone broth sub veggie broth or chicken broth if desired
- ¾ cup fresh grated parmesan
- juice from ½ lemon
- ½-1 teaspoon salt adjust to your saltiness preference
- ½ teaspoon smoked paprika
- ½ teaspoon italian seasoning
- ¾ cup frozen peas
- 1 bunch asparagus - tops cut off and then finely sliced remove hard bottom first
Optional Toppings
- drizzle olive oil
- red pepper flakes
- additional fresh chopped basil
- additional grated parm
- fresh ground pepper
Instructions
- Heat oil over medium heat. Add leeks and garlic. Cook for 5 minutes.
- Add all remaining ingredients except for the peas and asparagus. Bring to a simmer and cover, cook for 10 minutes.
- Remove cover from pan and add asparagus and peas. Cover and cook for 5 minutes, until asparagus and peas are tender.
- Remove from heat and add desired toppings.
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