Lemon Orzo Simple and Delicious (Print Version)
Tender orzo with zesty lemon, butter, parmesan, and fresh herbs. Ready in 25 minutes.
# What You’ll Need:
→ Pasta Base
01 - 1 cup orzo pasta
02 - 4 cups water
03 - 1 teaspoon salt
→ Sauce & Seasonings
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 grated Parmesan cheese
08 - 1/4 cup fresh parsley, finely chopped
09 - 1/2 teaspoon freshly ground black pepper
10 - Salt, to taste
→ Optional Additions
11 - 1/2 cup frozen peas
12 - 1 garlic clove, minced
# Steps:
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 Tips:
01 -
- The way the lemon and butter create this silky sauce that clings to every tiny piece of pasta
- Its ready in 25 minutes but tastes like something from a restaurant
02 -
- The orzo continues absorbing liquid as it sits so if making ahead add a splash more lemon juice or olive oil before serving
- Lemon zest contains all the aromatic oils so grate it before you juice the lemon
03 -
- Save a splash of pasta water before draining to help emulsify the sauce if it seems too thick
- Room temperature ingredients blend together more smoothly than cold ones