Lemon Orzo Simple and Delicious (Printable)
Tender orzo with zesty lemon, parmesan, and fresh herbs creates this vibrant 25-minute Mediterranean dish perfect for light meals or sides.
# Ingredient List:
→ Pasta
01 - 1 cup orzo pasta
02 - 4 cups water
03 - 1 teaspoon salt
→ Sauce & Flavors
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
# Directions:
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 -
- It comes together in 25 minutes flat, but tastes like something you fussed over
- The lemon and butter sauce creates this incredible restaurant quality finish without any fancy techniques
02 -
- Reserve a splash of pasta water before draining, it helps bind everything if the sauce seems too loose
- Add the lemon juice off the heat, otherwise it can turn bitter and you'll lose that bright freshness
03 -
- Use a microplane or fine grater for the lemon zest, you want those tiny aromatic pieces not big bitter strips
- Room temperature butter melts more evenly, creating a smoother sauce