Photo of Orzo with lemon, asparagus, and peas by WW

Orzo with lemon, asparagus, and peas

Total Time
28 min
18 min
10 min
This pasta dish highlights some of spring’s finest ingredients, from peas to scallions and asparagus. Asparagus vary in thickness; if the ones you’re using are thick, just slice them in half lengthwise. Not a dill fan? Simply omit it or use chopped parsley or chives instead. After the orzo cooks, the vegetables, cheese, herbs, and lemon juice and zest all come together in one large skillet. With this beautiful dinner ready in less than half an hour, it'll become a weeknight go-to favorite for all your family members and friends.


Table salt

1 pinch(es), for cooking pasta

Uncooked orzo

1½ cup(s)

Unsalted butter

2 Tbsp, divided


1 small, chopped


2 cup(s), sliced into bite-size pieces

Frozen green peas

1 cup(s)

Crumbled feta cheese

½ cup(s)


4 medium, chopped


3 Tbsp, fresh, chopped

Lemon zest

2 tsp, grated

Fresh lemon juice

2 Tbsp, or more to taste

Table salt

¼ tsp, or to taste

Black pepper

¼ tsp, freshly ground, or to taste


  1. Bring salted water to a boil in a large saucepan. Add orzo and cook as package directs.
  2. Meanwhile, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until tender, about 3 minutes.
  3. Stir in asparagus; cook, stirring often, 2 minutes. Add peas and cook, stirring often, until vegetables are lightly browned and tender, about 3 minutes.
  4. Drain orzo and add to skillet. Remove from heat and toss with vegetables, making sure to scrape food on bottom of skillet with a wooden spoon.
  5. Stir in feta, scallions, remaining tablespoon butter, dill, lemon zest, lemon juice, salt and pepper. Yields about 1 cup per serving.