Lemon Pea Orzo with Zucchini

Light, lemony, and bursting with spring flavor, this lemon pea orzo with zucchini is the kind of dish you’ll want to make on repeat. It’s creamy, fresh, vibrant, and comes together in under 30 minutes.

This is one of those meals that feels comforting but still nourishing. It’s perfect on its own for a cozy weeknight dinner, for meal prep, or paired with your favorite protein or a big salad for something more filling.

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WHY YOU’LL LOVE THIS RECIPE

Easy to Make – This dish takes less than 30 minutes to make, requires just a few ingredients, and is easy to customize.

Perfect for Meal Prep – Personally, I find it tastes even better the next day as the flavors meld making it the perfect meal prep lunch or dinner.

Seasonal & Fresh – Between the lemon, zucchini, and peas, this recipe is perfect for spring!

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INGREDIENTS NEEDED (WITH SUBSTITUTIONS)

Here’s everything you’ll need to bring this springy pasta dish to life:

Orzo Pasta – A small, rice-shaped pasta that gives this dish a risotto-like texture. You can sub with another small pasta or even couscous if needed.

Olive Oil – For sautéing and adding richness.

Garlic – Fresh garlic adds depth and savoriness. If you love garlic, add an extra clove!

Zucchini – Sliced into quarters and sautéed until just tender. You could also use yellow squash or asparagus.

Frozen Peas – Peas add pop and color. No need to thaw—just stir them in!

Lemon Zest + Juice – Adds brightness and ties the whole dish together. Make sure to use a fresh lemon!

Dairy-Free Cream – To make this dish extra creamy, I added Trader Joe’s vegan heavy cream. However, you can sub an unsweetened dairy-free milk and a tbsp of vegan butter in a pinch.

Nutritional Yeast – Nutritional yeast adds “cheesiness” to this dish and ups the flavor.

Salt & Pepper – Season to taste.

Basil – Adding chopped basil adds another burst of spring flavor to this dish.

HOW TO MAKE LEMON PEA ORZO

Here’s the step-by-step breakdown to make the orzo. The full ingredients and instructions are in the recipe card below.

Step 1: Heat olive oil in a large skillet or saucepan over medium-low heat. Add your garlic and cook for about 1 minute until fragrant.

Step 2: Add the sliced zucchini and a pinch of salt. Sauté for 8-10 minutes or until the zucchini is tender.

Step 3: Add in the frozen peas and and let cook for 2–3 minutes to thaw.

Step 4: Stir in the orzo, heavy cream, lemon juice, and nutritional yeast. If needed, add a splash more liquid to keep things creamy.

Step 5: Stir in the lemon zest and season with salt and pepper.

Step 6: Finish with chopped basil.

STORAGE

Store leftover orzo in an airtight container in the fridge for up to 4 days. Optionally, add a splash of cream or orzo or broth when reheating for a creamier consistency.