Lemon-Garlic Parmesan Orzo

"the garlic and lemon juice amount may be adjusted to taste, if you like some heat add in crushed red chili flakes and saute with the garlic :)"
 
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photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
photo by PaulaG photo by PaulaG
Ready In:
25mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • In a saucepan bring the water with bouillon powder to a boil; add in orzo and cook uncovered until tender stirring a couple times to prevent sticking; drain and place into a bowl.
  • In another saucepan melt butter over medium heat; add in garlic and cook stirring for 2 minutes.
  • Remove from heat, add in the cooked pasta, lemon rind and lemon juice; stir until combined.
  • Mix in Parmesan cheese, then season with black pepper and salt if desired.

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Reviews

  1. Cosmogirl2020
    I served this as a side to grilled scallops. Just fantastic. I prepared the sauce a few hours in advance and stored it in the orzo serving bowl. When the orzo was cooked and drained, I tossed it with the sauce and added the cheese and a few turns of pepper. Off to the table! Fewer last minute concerns.
     
  2. Jen In The Kitchen
    One of my favorite sides! Simply delish!
     
  3. nygalcooking
    This was wonderful, my family ate the whole thing without leftovers, thanks so much, it's one of my favourites!
     
  4. *Lena*
    I rarely give one of your recipes a less than stellar rating, Kitten, so it's a sad moment for me to say that this just didn't do it for us. I don't know if I had a particularly bitter lemon but it completely overpowered this dish, although we love lemon in general. It also had kind of an odd aftertaste that kept either of us from finishing our servings. I may tweak this and try again, because I really like the idea, but this one just wasn't for us.
     
  5. IngridH
    This was wonderful! Even though I made a mistake and forgot to put the chicken bouillon powder in, but it was still great. I added some chopped parsley for color, and used the optional chili flakes, which really gave the dish a nice bite without being too spicy. I'm sure I'll make this many times in the future, as it's easy enough for a weeknight, but classy enough for company. Thanks, Kitten, for another wonderful recipe!
     
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