Description
This lemon butter orzo is what pasta dreams are made of – silky, bright, and ready in just 20 minutes for your weeknight dinner magic.
Ingredients
Scale
- 2 cups (400g) orzo pasta
- 4 tablespoons (56g) unsalted butter
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 2 large lemons (1 zested and juiced, 1 sliced for garnish)
- ¾ cup (180ml) vegetable or chicken broth
- ½ cup (50g) freshly grated Parmesan cheese
- ¼ cup (15g) fresh parsley, chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook orzo until just shy of al dente, about 7-8 minutes. Reserve ½ cup pasta water, then drain.
- While orzo cooks, melt butter and olive oil in a large skillet over medium heat. Add garlic and sauté for 30-60 seconds until fragrant.
- Add broth, lemon juice, and lemon zest to the skillet. Simmer for 2-3 minutes to reduce slightly.
- Add drained orzo to the skillet, stirring to coat with sauce. Cook for 1-2 more minutes until orzo absorbs some sauce.
- Remove from heat and stir in Parmesan cheese, salt, and pepper. Add reserved pasta water if needed for creaminess.
- Fold in chopped parsley and red pepper flakes if using.
- Transfer to serving dish and garnish with lemon slices, additional parsley, and Parmesan. Serve immediately.