Description
Lemon Orzo Pasta is a bright and creamy one-pot dish made with garlic, lemon juice, Parmesan, and a touch of cream—perfect for spring and summer dinners.
Ingredients
- 1 tablespoon salted butter
- 1½ cups uncooked orzo pasta (about 278 grams)
- 2 cloves garlic, finely minced
- 2½ cups low sodium vegetable or chicken broth
- ½ teaspoon salt
- ¼ teaspoon fresh cracked black pepper
- ⅓ cup cream (any kind)
- 2 tablespoons grated Parmesan
- 2 tablespoons fresh parsley
- Juice of 1 lemon
Instructions
1. Melt butter in a large skillet over medium-high heat. Add the orzo and garlic and toast 1–2 minutes.
2. Stir in the broth, salt and pepper.
3. Bring to a boil, then reduce to medium-low, cover and simmer, stirring often. Cook until most of the liquid is absorbed and the pasta is cooked to your preference (about 10 minutes). If you want to cook the pasta further but the liquid is gone, just add a splash more broth.
4. Stir in cream, Parmesan and parsley. Add lemon juice gradually, tasting as you go, until the flavor is to your preference. Serve.
Notes
You can use any kind of cream depending on desired richness. Omit cream for a lighter, non-creamy version—just add extra broth.
Add lemon zest for extra citrus brightness.
Store leftovers in the fridge for up to 4 days. Reheat with a splash of broth, cream, or water to restore creaminess.
Freezing is possible but may alter the texture of the orzo after thawing.
Nutrition
- Serving Size: 194 grams
- Calories: 277
- Sugar: 2g
- Sodium: 372mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0.1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 11mg