Lemon Orzo Simple and Delicious (Printable)

Tender orzo tossed with zesty lemon, butter, parmesan, and fresh parsley for a vibrant Mediterranean side dish ready in 25 minutes.

# What You’ll Need:

→ 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 4 cups water and 1 teaspoon salt to a boil in a medium saucepan. Add the orzo and cook according to package instructions, about 8 to 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 garlic, add the minced clove 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 Advice:

01 -
  • The way the creamy lemon sauce clings to every tiny grain of pasta makes each bite feel luxurious
  • It transforms humble pantry ingredients into something restaurant worthy with almost zero effort
  • You can serve it as a standout side or pile it into a bowl and call it dinner
02 -
  • Reserve a splash of pasta water before draining to loosen the sauce if it seems too thick
  • Add the lemon juice off the heat to prevent the sauce from separating or becoming grainy
  • The orzo continues absorbing liquid as it sits, so sauce it a little more generously than you think you need
03 -
  • Use a microplane or fine grater for the lemon zest to avoid bitter white pith
  • Grate your own Parmesan instead of using pre grated for better melting and flavor
  • Toast the orzo in the butter for a minute before adding water for a nutty depth

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