Lemon Orzo with Spring Vegetables and Feta

This light yet satisfying springtime pasta is perfect for a quick weeknight dinner, and leftovers can be added to a mixture of spring lettuces for a delicious lunch the next day.

This recipe makes four servings but can easily be doubled or halved.

Ingredients:

• 1 cup orzo pasta
• 1 Tbsp olive oil
• 3 cloves garlic, finely minced
• 1 small shallot, finely diced
• ¾ cup of canned white beans, rinsed and drained (can substitute chickpeas)
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup snap peas, with ends trimmed
• 1 cup zucchini, diced into ½ inch cubes
• 2 cups of fresh baby spinach, roughly chopped
• Zest and juice of 1 large lemon
• 1/2 cup crumbled feta cheese
• 1 Tbsp fresh basil, chopped
• 1 Tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Add the orzo to a large pan of salted, boiling water and cook according to package directions. Drain and set aside.
2. Meanwhile, heat the olive oil over medium heat, add shallots and cook for 2-3 minutes, or until soft.
3. Add garlic and cook for 1 minute, stirring constantly and being careful not to burn.
4. Add the asparagus, snap peas, and zucchini and sauté for about 7 minutes, or until vegetables are tender but still crisp.
5. Stir in the beans and spinach and cook just until spinach is wilted, about 1 minute.
6. Add in the cooked orzo, the lemon zest and juice, and salt and pepper to taste. Cook briefly and toss just to combine all ingredients.
7. Remove from heat and gently toss with the feta and chopped herbs.
8. Serve immediately.

This article first appeared in the March 2026 edition of the HealthPerks newsletter.