Description
Lemon Orzo is a bright, creamy, and zesty pasta side dish that pairs perfectly with grilled meats, seafood, or roasted vegetables. Ready in under 30 minutes, it’s a refreshing and satisfying option for busy days.
Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon unsalted butter
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- 2 tablespoons grated Parmesan cheese (optional, for extra creaminess)
Instructions
- Heat olive oil in a medium saucepan over medium heat.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Stir in the orzo and cook for 1–2 minutes to toast it slightly.
- Pour in the broth, bring to a boil, then reduce heat and simmer uncovered for 8–10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
- Remove from heat and stir in lemon zest, lemon juice, and butter until well combined.
- Season with salt and black pepper to taste.
- Sprinkle with chopped parsley and Parmesan cheese before serving, if using.
Notes
- Use vegetable broth and skip Parmesan or use a vegetarian cheese for a vegetarian version.
- Add sautéed spinach, peas, or protein like grilled chicken or shrimp for variation.
- To make it extra creamy, stir in a splash of heavy cream or Greek yogurt.
- Store leftovers in the fridge for up to 3 days and reheat with a splash of water or broth.
- Serve hot or cold as a refreshing pasta salad.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 1g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg
