Lemon Orzo Pasta
A quick and tasty pasta dish featuring orzo cooked with garlic, fresh lemon juice, cream, and Parmesan cheese, ready in about 20 minutes.
Equipment
- Large Skillet
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
Ingredients
- 1 tablespoon salted butter
- 1 1/2 cups uncooked orzo pasta (approximately 278 grams)
- 2 cloves garlic finely minced
- 2 1/2 cups low sodium vegetable or chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1/3 cup cream (heavy cream for richer flavor, light cream for a lighter texture)
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
Instructions
- In a large skillet, melt the butter over medium-high heat. Add the orzo and garlic, toasting for 1 to 2 minutes until lightly golden.
- Pour in the broth, salt, and pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the broth is mostly absorbed and orzo is tender, about 10 minutes.
- If needed, add a little extra broth to continue cooking the orzo until tender.
- Stir in the cream, Parmesan, and fresh parsley. Gradually add lemon juice to taste, adjusting for brightness.
- Serve warm, garnished with additional parsley or Parmesan if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water to maintain creaminess.