Parmesan Lemon Orzo Pasta

4.81 from 21 votes

A delicious and creamy one-pan dish flavored with garlic, parmesan cheese, and lemon zest and fished with lemon juice for brightness.

Course Dinner, Side Dish

Cuisine American

Keyword Lemon Orzo, Orzo Pasta, Parmesan Orzo

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 577

Author Erren Hart

Ingredients

2 tablespoons butter
4 garlic cloves minced
2 cups milk or cream
3 cups chicken stock
1 tablespoon lemon zest
salt and pepper to taste
12 oz orzo pasta about 1½ cups
2 tablespoons flat-leaf parsley chopped
½ cup grated parmesan cheese plus more for garnish
8 oz fresh baby spinach
2 tablespoons lemon juice about 1 lemon

US Customary - Metric

Instructions

Preheat a large deep skillet over medium heat.
Melt the butter, add the garlic and cook until aromatic (about 30 seconds).
Add the milk, and stir with a whisk to deglaze the pan.
Stir in the chicken stock, lemon zest, salt, pepper, and orzo.
Bring to a boil, reduce the heat to low, and simmer covered (occasionally stirring) for 8 minutes.
Stir in the spinach and allow to cook until the spinach is wilted and the orzo is al-dente (about 7 more minutes). If it looks too dry, add more stock or milk to loosen.
Remove from heat. The sauce may be a little thin but will thicken as it cools.
Mix in the cheese and lemon juice. Taste for seasoning and add more salt as needed before serving. Serve immediately to avoid drying out the sauce.

Notes

The liquid quantities may vary depending on the heat of your stove, so keep an eye on it as it cooks. If it looks like it needs more liquid, add a little more stock or cream. If it seems too wet, let it sit for a bit longer, and the pasta will soak the excess liquid in a few minutes.

Nutrition