Description
This One Pot Lemon Orzo Pasta is a flavorful, zesty, and comforting dish that comes together in under 30 minutes. Fresh lemon, orzo, and simple pantry staples unite for a creamy, vibrant pasta perfect for busy weeknights or easy entertaining. Plus, it’s vegetarian and can be easily adapted to suit other dietary needs.
Ingredients
Units
Scale
Pasta Base
- 1 1/2 cups orzo pasta (uncooked)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 3 cups vegetable broth
Flavor & Seasoning
- Zest of 1 lemon
- Juice of 1 lemon (about 3 tablespoons)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
To Finish
- 1/2 cup grated Parmesan cheese (optional, can substitute with plant-based cheese for vegan version)
- 2 tablespoons fresh parsley, chopped
Instructions
- Sauté the Aromatics: In a large deep skillet or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook, stirring, until translucent and softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
- Add Orzo and Toast: Add the orzo to the skillet. Stir frequently for 1-2 minutes, toasting the orzo lightly until it’s golden in spots. This step adds flavor and helps the pasta cook evenly.
- Add Broth and Simmer: Pour in the vegetable broth, lemon zest, salt, and pepper. Stir to combine and bring the mixture to a simmer. Reduce heat to medium-low, cover partially, and cook for 8-10 minutes, stirring occasionally so the orzo doesn’t stick. Continue until the orzo is tender and most of the liquid is absorbed, but still creamy.
- Finish with Lemon and Cheese: Remove the skillet from heat. Stir in the lemon juice and Parmesan cheese, if using. Mix well until the cheese melts and the pasta is creamy and glossy. Taste and adjust seasoning as needed.
- Garnish and Serve: Sprinkle fresh parsley over the top. Serve warm, with extra lemon wedges and grated cheese if desired.
Notes
- For vegan: use plant-based Parmesan or omit cheese entirely.
- Add cooked vegetables like asparagus, peas, or spinach just before finishing for extra nutrition.
- This dish thickens as it sits; add a splash more broth or water to loosen it when reheating.
- Best enjoyed fresh, but leftovers keep well for up to 3 days in the fridge.
Nutrition
- Serving Size: 1/4 recipe (about 1 cup)
- Calories: 310
- Sugar: 3g
- Sodium: 570mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 5mg
