One Pot Lemon Orzo Pasta – quick and easy recipes
You know those evenings when you stare into your fridge like it’s going to whisper a dinner idea into your ear? Yeah, I’ve been there too. That’s why I keep this One Pot Lemon Orzo Pasta recipe up my sleeve. It’s my go-to when I need something cozy, bright, and on the table before my hunger turns into full-on hanger. With a splash of lemon and a handful of pantry staples, you’ve got a warm, zesty hug in a bowl.
This recipe fits right into our world of quick and easy recipes—it’s light, but filling. The orzo cooks directly in the same pot with everything else, which means fewer dishes (can I get a hallelujah?). It’s also easily adaptable: keep it vegetarian, throw in leftover rotisserie chicken, or load it up with whatever’s about to wilt in your crisper drawer.
Whether you’re craving something bright and breezy for dinner, a way to use up your weeknight odds and ends, or just want a dinner win with minimal effort, this dish has your back. It’s lemony, herby, creamy in all the right ways—and yeah, you’ll probably want seconds. I always do.
Servings: 4 servings
Ingredients
- 1 tablespoon oil or butter
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 ½ cups orzo pasta
- 3 cups low sodium chicken broth or vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt (to taste)
- Zest and juice of 1 lemon
- ½ cup freshly grated Parmesan
- Fresh parsley for garnish
Instructions
- In a large skillet, heat oil or butter over medium heat. Add the chopped onion and cook until soft and translucent, about 4-5 minutes.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Pour in the orzo and stir for a minute to toast slightly.
- Add the broth, cream, and salt. Bring to a simmer and reduce heat to low.
- Cook uncovered, stirring frequently, until the orzo is tender and most of the liquid is absorbed, around 10 minutes.
- Stir in lemon zest, lemon juice, and Parmesan. Adjust seasoning if needed.
- Garnish with fresh parsley and serve warm.