# What You'll Need:
→ Pasta
01 - 1 cup orzo pasta
02 - 1 tablespoon olive oil
→ Vegetables
03 - 1 cup asparagus, trimmed and cut into 1-inch pieces
04 - 1 cup sugar snap peas, trimmed and halved
05 - 1 cup zucchini, diced
06 - 1 cup cherry tomatoes, halved
07 - 1/2 cup frozen peas, thawed
08 - 1 small shallot, finely chopped
09 - 2 garlic cloves, minced
→ Finishing & Garnish
10 - 1/2 cup grated Parmesan cheese, plus extra for serving
11 - 1/4 cup fresh basil leaves, thinly sliced
12 - 1 tablespoon unsalted butter
13 - Salt and freshly ground black pepper, to taste
14 - Zest of 1 lemon
15 - Juice of 1/2 lemon
# Directions:
01 - Bring a large pot of well-salted water to a rolling boil. Add the orzo and cook until al dente according to package directions. Reserve 1/2 cup of the cooking water, then drain and set the orzo aside.
02 - Warm the olive oil in a large skillet over medium heat. Add the chopped shallot and minced garlic and sauté for 1–2 minutes until softened and aromatic, taking care not to brown.
03 - Add the asparagus, zucchini and sugar snap peas to the skillet. Sauté for 3–4 minutes until the vegetables are just tender and retain their bright color.
04 - Stir in the cherry tomatoes and thawed peas and cook for an additional 2 minutes, until the tomatoes begin to soften.
05 - Return the drained orzo to the skillet and toss thoroughly to combine with the vegetables, ensuring even distribution of ingredients.
06 - Stir in the butter, grated Parmesan, lemon zest and lemon juice. Add the reserved pasta water a little at a time, mixing until the mixture reaches a creamy, cohesive consistency.
07 - Taste and adjust with salt and freshly ground black pepper. Remove the skillet from the heat and gently fold in the sliced basil.
08 - Portion into bowls and garnish with additional Parmesan and basil if desired. Serve hot for best texture and flavor.
