Description
This One Pot Lemon Orzo Pasta is a quick and creamy dish bursting with bright lemon flavor. Toasted orzo pasta is simmered in flavorful broth and finished with cream, Parmesan cheese, fresh parsley, and tangy lemon juice, making it a perfect easy weeknight meal or a light, comforting side dish.
Ingredients
Units
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Orzo Pasta and Sauce
- 1 tablespoon salted butter
- 1 1/2 cups uncooked orzo pasta (about 278 grams)
- 2 cloves garlic, finely minced
- 2 1/2 cups low sodium vegetable or chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked black pepper
- 1/3 cup cream (any kind — heavy cream for richer flavor, light cream for thinner)
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Toast the Orzo and Garlic: Melt the butter in a large skillet over medium-high heat. Add the orzo pasta and minced garlic, then toast them together for 1-2 minutes until the orzo is lightly golden and fragrant.
- Add Broth and Seasonings: Stir in the vegetable or chicken broth, salt, and freshly cracked black pepper. Bring the mixture to a boil.
- Simmer the Pasta: Reduce the heat to medium-low, cover the skillet, and simmer the pasta, stirring often, until most of the liquid is absorbed and the orzo is cooked to your preference — about 10 minutes. If the liquid evaporates before the pasta is done, add a splash more broth to continue cooking.
- Finish the Sauce: Stir in the cream, grated Parmesan, and chopped parsley until the sauce is creamy and well combined.
- Add Lemon Juice and Serve: Gradually add the lemon juice, tasting as you go, until the lemon flavor reaches your preferred brightness. Serve immediately to enjoy the creamy, lemony pasta at its best.
Notes
- Ingredients and Substitutions: Use small pasta shapes like alphabet or ditalini if you prefer. Different creams work here; heavier cream thickens the sauce while lighter cream results in a thinner consistency. For a non-creamy option, omit the cream and add extra broth.
- Lemon Flavor: For more intense lemon taste, add lemon zest along with the juice.
- Storage: Refrigerate leftovers for up to 4 days. Reheat with a splash of broth, cream, or water to keep the sauce saucy. This recipe can also be frozen, although the pasta texture may soften after thawing.
