Lemon Orzo Simple and Delicious (Print Version)

Tender orzo with zesty lemon, butter, olive oil, and fresh Parmesan. Ready in 25 minutes.

# What You 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

# Preparation Steps:

01 - Bring 4 cups water and 1 teaspoon salt to a boil in a medium saucepan. Add orzo and cook according to package instructions (about 8-10 minutes) until al dente. Drain well.
02 - While orzo drains, melt butter and olive oil in the same saucepan over medium heat. If using garlic, add minced clove and sauté for 30 seconds until fragrant.
03 - Return drained orzo to saucepan. Add lemon zest, lemon juice, Parmesan, black pepper, and parsley. If using peas, stir them in now.
04 - Toss everything together until 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 -
  • It comes together in barely 20 minutes but tastes like something from a proper Italian restaurant
  • The lemon and butter create this incredible creamy sauce without actually using any cream
  • It works as a standalone dinner or pairs beautifully alongside grilled fish, chicken, or roasted vegetables
02 -
  • Reserve a splash of pasta water before draining because starchy water is like liquid gold for bringing a broken sauce back together
  • Add your lemon juice off the heat because high heat can make the flavor weirdly bitter over time
03 -
  • Grate your Parmesan fresh because pre grated cheese has anti caking agents that prevent it from melting into a smooth sauce
  • Use a microplane or fine grater for the lemon zest so it almost dissolves into the dish instead of leaving chewy bits

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