Lemon Orzo Simple and Delicious (Printable)

Bright Mediterranean pasta with lemon, butter, and fresh herbs ready in 25 minutes.

# What You Need:

→ Pasta Base

01 - 1 cup orzo pasta (200 g)
02 - 4 cups water (1 liter)
03 - 1 teaspoon salt

→ Sauce & Seasonings

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 (50 g)
08 - 1/4 cup fresh parsley, finely chopped (10 g)
09 - 1/2 teaspoon freshly ground black pepper
10 - Salt, to taste

→ Optional Enhancements

11 - 1/2 cup frozen peas (80 g)
12 - 1 garlic clove, minced

# Directions:

01 - Bring water and salt to boil in medium saucepan. Add orzo and cook per package directions (8–10 minutes) until al dente. Drain thoroughly.
02 - While orzo drains, melt butter with olive oil in same saucepan over medium heat. If using garlic, add and sauté 30 seconds until fragrant.
03 - Return drained orzo to saucepan. Add lemon zest, lemon juice, Parmesan, black pepper, and parsley. Stir in peas if using.
04 - Toss until orzo is creamy and evenly coated. Adjust seasoning with additional salt and pepper as needed.
05 - Serve warm. Garnish with extra parsley and lemon zest if desired.

# Expert Hints:

01 -
  • It comes together in under 30 minutes but tastes like it took all afternoon
  • The lemon and butter sauce transforms simple pasta into something restaurant-worthy
  • Its equally perfect for a quick weeknight dinner or impressing dinner guests
02 -
  • Overcooking orzo turns it into mush quickly, so start checking at 7 minutes
  • The sauce thickens as it stands, so serve immediately or add a splash of water to loosen it up
03 -
  • Room temperature ingredients prevent the sauce from breaking
  • Grate your own Parmesan instead of using pre-grated for better melting

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