Lemon Orzo Simple and Delicious (Printable)
Tender orzo pasta with zesty lemon, fresh herbs, and Parmesan. Ready in 25 minutes.
# What You Need:
→ Pasta
01 - 1 cup (200 g) orzo pasta
02 - 4 cups (1 liter) water
03 - 1 teaspoon salt
→ Sauce & Flavors
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons olive oil
06 - 1 large lemon, zested and juiced (about 3 tablespoons juice)
07 - 1/2 cup (50 g) grated Parmesan cheese
08 - 1/4 cup (10 g) fresh parsley, finely chopped
09 - 1/2 teaspoon freshly ground black pepper
10 - Salt, to taste
→ Optional Additions
11 - 1/2 cup (80 g) frozen peas
12 - 1 garlic clove, minced
# How To Make It:
01 - Bring the water and salt to a boil in a medium saucepan. Add the orzo and cook according to package instructions (about 8-10 minutes) until al dente. Drain well.
02 - While the orzo drains, melt the butter and olive oil in the same saucepan over medium heat. If using, add the minced garlic and sauté for 30 seconds until fragrant.
03 - Return the drained orzo to the saucepan. Add lemon zest, lemon juice, Parmesan, black pepper, and parsley. If using peas, stir them in now.
04 - Toss everything together until the orzo is creamy and well coated. Season with additional salt and pepper to taste.
05 - Serve warm, garnished with extra parsley and lemon zest if desired.
# Expert Advice:
01 -
- The lemon and butter create this incredible creamy sauce without any heavy cream
- It comes together in under 30 minutes but tastes like something from a nice restaurant
- You can serve it warm, room temperature, or cold straight from the fridge
02 -
- Dont skip drying the orzo well after draining or the sauce will turn watery instead of creamy
- Add the lemon juice off the heat to keep the sauce from separating and getting grainy
03 -
- Zest your lemon before juicing it so you do not accidentally squeeze out all the good oils
- Reserve a splash of pasta water before draining to help bind the sauce if it seems too thick