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Lemon asparagus baked orzo is the perfect spring dish to welcome the warm weather. This quick recipe is a great weeknight meal.
In New England, early spring weather is often cold and a little brisk. This easy lemon asparagus baked orzo is a perfect meal for spring because it’s warm and satisfying right out of the oven, but is also delicious right out of the fridge and can be served alongside other cold pasta salads.
I love when the weather starts to get warm and spring is in the air. The first thing I grab at the grocery store is fresh asparagus. The bright flavors of lemon and asparagus combine in this creamy orzo recipe and will have you scraping the bottom of the pan for the last delicious bite!
While easy pasta bakes are perfect for a large family meal, they also become part of my regular routine for easy meal planning. I like to make a huge batch of this lemon asparagus baked orzo. I portion it out and freeze in an airtight container when I need a quick weeknight meal or lunch when I know I will be short on time. To save on time you can make it in advance, stick it in the fridge and have a delicious hot meal heated and ready in under 30 minutes.
Another thing I love about pasta dishes like this is that they are so versatile they can cater to any taste or ingredient you have on hand. Add bell peppers or cherry tomatoes, red pepper flakes, fresh oregano, fresh spinach and plenty of fresh basil. If you don’t have shredded Italian cheese try feta cheese. This is a great recipe to serve if you need a vegetarian meal, but you can make it as a side dish to serve alongside a main entree such as my Air fryer turkey tenderloin or top round roast.
Looking for other pasta recipes? Try my baked penne with eggplant, Caesar pasta salad, or my orzo pasta salad with pesto.
Table of Contents
Lemon Asparagus Baked Orzo Ingredients
- Orzo – A dry orzo pasta which is a rice-shaped pasta is the best type to use in this dish.
- Olive Oil – Make sure you use a good quality, extra virgin olive oil for best results.
- Fresh Asparagus – You can trim the woody ends of the asparagus with a sharp knife or snap them with your hands.
- Lemon – For the best lemon flavor I use both the lemon zest and the juice.
- Shallot – If you don’t have a shallot, a good substitute a sweet onion or a red onion.
- Garlic – I always prefer fresh garlic cloves, but if I don’t have any on hand I use minced garlic.
- Basil – No pasta dish is finished without fresh basil! If it’s out of season you can substitute Italian seasoning or even basil pesto.
- Salt & Black Pepper
- Chicken Stock – If you want to make this a vegetarian dish use vegetable stock.
- Italian Blend Cheese – I like a mix of Mozzarella, Provolone, Asiago, Romano & Parmesan cheese.
How To Make Lemon Asparagus Baked Orzo
Preheat your oven to 400° F. In a large baking dish or casserole dish, add the olive oil, garlic, basil, shallots, chopped asparagus, lemon zest and juice. Add the dry orzo pasta to the dish and pour the chicken stock over the mixture. Stir to combine and season with salt and pepper. Bake for 15 minutes.
Remove from oven and sprinkle the Italian cheese blend on the top of the dish, and bake for an additional 10-15 minutes until the cheese has melted and the orzo has become tender.
Lemon Asparagus Baked Orzo
Ingredients
- Olive Oil, Extra Virgin
- 1 lb Asparagus, Chopped
- 1 Lemon , Zested and Juiced
- 1 Shallot, Chopped
- 3 Cloves Garlic, Chopped
- 1 lb Orzo Pasta
- 2-3 TBSP Basil, Chopped
- ¼ TSP Salt
- ½ TSP Black Pepper
- 2 ½ Cups Chicken or Vegetable Stock
- 1 ½ Cups Italian Blend Cheese, Shredded
Instructions
- Preheat oven to 400º F.
- In a large baking dish add the olive oil, garlic, basil, shallots, chopped asparagus, lemon zest and juice.
- Add the dry orzo pasta to the dish and pour the chicken stock over the mixture. Stir to combine and season with salt and pepper.
- Bake for 15 minutes.
- Remove from oven and sprinkle the Italian cheese blend on the top of the dish.
- Bake for an additional 10-15 minutes until the cheese has melted and the orzo has become tender.
Video
Nutrition
How to Make Lemon Asparagus Baked Orzo in Advance
Baked pasta recipes are perfect make-ahead casseroles that help save time and are perfect easy dinners during the week. To make this ahead of time, follow the recipe until the last step.
- Top the pasta with cheese, and then cover with tin foil or plastic wrap and refrigerate until ready to cook.
- Make sure to take the pasta dish out of the fridge about 20 minutes before cooking.
- Bake covered with aluminum foil for the first 15 minutes.
- Add an additional 10 minutes or so to the baking time, until the dish is completely heated through and the cheese topping is melted and golden brown.
