One Pot Lemon Orzo Pasta (Print-Friendly Version)
Creamy orzo pasta with lemon, parmesan and herbs—perfect for weeknights or spring gatherings.
# What You’ll Need to Make This:
01 -
1 tablespoon salted butter
02 -
278 grams uncooked orzo pasta
03 -
2 cloves garlic, finely minced
04 -
600 millilitres low sodium vegetable or chicken broth
05 -
0.5 teaspoon salt
06 -
0.25 teaspoon freshly cracked black pepper
07 -
80 millilitres cream (heavy or light)
08 -
2 tablespoons grated Parmesan cheese
09 -
2 tablespoons fresh parsley, chopped
10 -
Juice of 1 lemon
# How to Prepare:
01 -
Melt the butter in a large skillet over medium-high heat. Add orzo and minced garlic and cook, stirring frequently, for 1-2 minutes until the pasta is lightly toasted and fragrant.
02 -
Pour in the broth, season with salt and black pepper. Stir well and bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer, stirring occasionally, until most of the liquid has been absorbed and the orzo is tender, about 10 minutes. Add additional broth if needed to achieve the preferred texture.
03 -
Stir in the cream, grated Parmesan cheese, and fresh parsley. Add lemon juice slowly, tasting as you go, until the flavor is bright and balanced. Serve immediately.
# Extra Tips:
01 -
For a richer sauce, use heavy cream; for a lighter texture, opt for light cream or omit and add extra broth. Enhance lemon flavor with zest if desired.
02 -
Store leftovers refrigerated up to 4 days. Reheat gently with a splash of broth or water to maintain creaminess.
03 -
Selected small pasta shapes such as ditalini or alphabet pasta can be substituted for orzo.