Description
Bright, creamy, and cooked in just one pan, this Lemon Orzo Pasta is the perfect weeknight comfort dish. Loaded with fresh lemon flavor, garlic, and parmesan, the orzo cooks directly in the pan with broth for a no-fuss, ultra-satisfying meal. Ideal as a vegetarian main or a zesty side dish!
Ingredients
Units
Scale
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups vegetable broth (or chicken broth)
- Zest and juice of 1 lemon
- 1/2 cup grated parmesan cheese
- 1/4 cup heavy cream or full-fat milk
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped
- Optional Add-ins:
- 1 cup baby spinach or arugula
- 1/2 cup peas or chopped asparagus
- Grilled chicken, shrimp, or chickpeas for protein
Instructions
- Sauté Garlic & Orzo: Heat olive oil in a large skillet over medium heat. Add garlic and orzo, stirring until orzo is lightly toasted, about 2–3 minutes.
- Add Broth & Cook: Pour in broth and bring to a simmer. Reduce heat and cook uncovered, stirring occasionally, until orzo is tender and most of the liquid is absorbed (about 10–12 minutes).
- Add Lemon & Cream: Stir in lemon zest, juice, parmesan, and cream. Cook another 1–2 minutes until creamy. Season with salt and pepper to taste.
- Finish & Serve: Stir in parsley and any add-ins like spinach or peas. Serve warm with extra parmesan on top.
Notes
- Orzo absorbs liquid quickly—add a splash of broth or water if needed for creaminess.
- Make it vegan by using plant-based milk and vegan cheese or nutritional yeast.
- Use a non-stick or stainless skillet for even cooking.
- Great for meal prep—just add a bit of water when reheating.
- Details
Nutrition
- Calories: 310
- Sugar: 2g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 20mg
