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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.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4 portions
Calories 350 kcal

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.
Keyword Lemon, pasta