Serves 6
Photo by Joshua Foo
This lemon asparagus pasta with edamame ricotta is lemony, garlicky, and one of the best ways to literally eat spring. Tender orzo gets tossed with sautéed shallots, garlic, bright green asparagus, and plenty of lemon, then topped with dollops of creamy edamame ricotta. The ricotta is bright and basil-y, rich from olive oil, and packed with enough protein to make this spring orzo recipe a complete meal. It melts a little into the warm pasta and you’ll just keep wanting to add more and more.
It is an easy weeknight pasta that really marks its place in the season. The kind of thing you want to make when asparagus finally shows up and you are more than ready for it.
A Spring Pasta Moment Starring Orzo
This is exactly the kind of pasta to make this time of year. Orzo is perfect for spring pastas because it gives you all the comfort of pasta in a smaller shape that cooks fast and mixes easily with vegetables. It stays loose and fluffy, and every spoonful gets a little bit of everything. Here it gets tossed with asparagus, shallots, garlic, broth, and lemon, soaking up all that flavor without needing much else. Cozy enough for dinner but still full of spring goodness.
Could you use a different pasta shape? Sure. Tiny shells, ditalini, cavatelli: anything small that mixes well with vegetables and catches a little sauce. The orzo is just a great choice because it cooks so fast and has that soft, almost risotto-like quality when it absorbs the broth and lemon.
About the Edamame Ricotta
The edamame ricotta recipe is what really makes this dish. Edamame blends into something creamy and smooth, with a clean, bright pesto flavor that is a little nutty and a little grassy. It’s like a delicacy. Rich and fresh at the same time, the way a burrata cheese is rich and fresh. That’s the kind of thing I want all over my pasta, but vegan.
It is also carrying some serious nutrition. Edamame is packed with plant protein, so even though the ricotta is green and pretty and very springy, do not mess with edamame. Dollop it generously on top and drag your fork or spoon through it as you eat. Actually, this is a pasta that is perfectly acceptable to eat with a spoon. Like a child. Have no shame.
How to Cook Asparagus: Two Veggies in One
Asparagus is one of those vegetables that does not need much to be great. It cooks quickly, tastes unmistakably like spring, and somehow manages to be verdant and substantial at the same time.
The tips and fronds are the best part. They catch onto all the shallots and garlic and get a little frizzled and crispy around the edges while the stalks stay snappy and plump. There is something irresistible about a frizzled asparagus tip. Chop the stems into smaller pieces so they are roughly the same size as a fresh pea — you get that same snappy quality throughout the dish, like little pops of spring in every bite. A few minutes in the pan is all it takes. You want it bright green and just tender, not cooked into oblivion.
It is one of those vegetables that really announces the season. Somehow when you eat asparagus, it feels like you are eating spring itself.
This recipe is from I Can Cook Vegan.
More Veggieful Weeknight Recipes
Lemon Orzo With Asparagus FAQ
What kind of edamame should I use? Frozen shelled edamame is perfect here. Just thaw it before blending. You can find it in the frozen section of pretty much any grocery store. No need to buy fresh.
Can I make the ricotta ahead? Hells yeah. It keeps in the fridge for up to three days and actually gets better as it sits. Make it the night before and dinner comes together in about 20 minutes.
Can I use a different green vegetable in the lemon orzo? For sure. Peas work beautifully here and keep the spring vibe. Zucchini, broccolini, or sugar snap peas would all be good too.
Can I make this lemon orzo gluten free? Yup yup yup. Just swap the orzo for a gluten free pasta in a similar small shape — rice orzo works great and is widely available.
How did I end up here? Searching “lemon orzo,” “lemon asparagus pasta,” “30 minute pasta,” or “spring pasta recipe.” You found the best lemon orzo recipe!
Lemon Orzo With Asparagus
Ingredients
For the edamame ricotta:
- 1 clove garlic
- 1 cup fresh basil leaves plus more for garnish
- 2 cups shelled edamame cooked
- 3 tablespoons vegetable broth plus more as needed
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt
For the pasta:
- 1 pound orzo
- 2 tablespoons olive oil
- 3 shallots thinly sliced
- 3 cloves garlic minced
- 1 pound asparagus tips left whole, stems chopped into small pieces
- 1/2 teaspoon salt
- Fresh black pepper
- 1/2 cup vegetable broth
- 3 tablespoons fresh lemon juice
- zest from a lemon
Instructions
Make the ricotta:
- Add the garlic and basil to a food processor and pulse a few times to chop. Add the edamame, vegetable broth, lemon juice, olive oil, and salt, then blend until relatively smooth, scraping down the sides as needed. If it seems too thick, add a little more broth. Set aside until ready to use.
Make the pasta:
- Bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente.
- Meanwhile, preheat a large sauté pan over medium heat. Sauté the shallots in the oil with a pinch of salt until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the asparagus, season with salt and black pepper, and cook, stirring often, until bright green and just tender, about 3 minutes. Add the vegetable broth and scrape up anything stuck to the bottom of the pan.
- Add the cooked orzo to the pan, zest in the lemon and add lemon juice then toss to coat. Taste for salt and seasoning. Serve in wide shallow bowls with a few generous dollops of ricotta on top and extra basil leaves.
