Lemon Orzo Simple and Delicious (Printable)
Tender orzo with zesty lemon, butter, Parmesan, and fresh herbs creates a vibrant 25-minute Mediterranean dish perfect for any table.
# 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
# How to Prepare:
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 Advice:
01 -
- The bright lemon flavor cuts through richness like sunshine on a cloudy day
- It comes together faster than delivery pizza but tastes like something from a fancy bistro
- Leftovers reheat beautifully for lunch the next day
02 -
- Reserve some pasta water before draining—a splash helps bring the sauce together if it seems dry
- Add the lemon juice off the heat to prevent the butter from separating
03 -
- Grate the lemon zest before juicing—it is much easier to handle the whole lemon when it is still firm
- Use a microplane or fine grater for the Parmesan to ensure it melts seamlessly into the hot pasta