This dish is creamy, zesty, and feels like spring in a bowl—but with zero stress. It’s the weeknight wonder you didn’t know you needed. One pot, minimal cleanup, and it delivers serious flavor with lemony brightness, garlic warmth, and tender orzo that’s somewhere between risotto and pasta magic.
It’s cozy enough for a chill night in, but also chic enough to serve at a dinner party with a crisp glass of white wine.
Why You’ll Love It
All made in one pot = fewer dishes
Ready in under 30 minutes
Creamy without needing cream
Bright lemon flavor that lifts everything up
Easily dressed up with veggies or protein
Here’s What You’ll Need
1 tablespoon olive oil
2 cloves garlic, minced
1 cup dry orzo pasta
2 cups vegetable broth (or chicken broth)
Zest of 1 lemon
Juice of 1 lemon (about 2–3 tablespoons)
Salt and pepper to taste
1/4 cup grated Parmesan (plus extra for serving)
2 tablespoons butter (optional, for extra creaminess)
Fresh parsley or basil, chopped (optional garnish)
Let’s Make It
Step 1: Heat olive oil in a medium saucepan over medium heat. Add the garlic and cook for 30 seconds until fragrant, not browned.
Step 2: Add the dry orzo and stir it around for a minute to toast it slightly—this gives a deeper flavor.
Step 3: Pour in the broth and bring to a simmer. Stir occasionally and let cook for 10–12 minutes, or until the orzo is tender and the liquid is mostly absorbed.
Step 4: Stir in the lemon zest, lemon juice, Parmesan, butter (if using), and season with salt and pepper to taste.
Step 5: Let it sit for a couple minutes to thicken slightly, then serve with more Parmesan and fresh herbs on top.
Pro Tips
Want more veggies? Add a handful of spinach, peas, or chopped asparagus in the last few minutes of cooking.
For protein, stir in cooked shredded chicken, canned white beans, or grilled shrimp.
Use a high-quality Parmesan for max flavor—it melts right in.
If it gets too thick, add a splash of broth or water to loosen it up.
IRL Q&A
Q: Can I make it dairy-free?
A: Yep. Just skip the butter and Parmesan, or sub with nutritional yeast or a plant-based parm.
Q: Can I use rice instead of orzo?
A: Not recommended for this method—rice needs more liquid and time. Stick to orzo for that creamy finish.
Q: Is this good cold as leftovers?
A: It actually is. It turns into a lemony pasta salad situation. Add more lemon juice or a drizzle of olive oil to revive it.
Q: Can I double it?
A: Totally. Just use a bigger pot and stir more frequently to prevent sticking.
One Pot Lemon Orzo Pasta
- Total Time: 20 minutes
- Yield: 2–3 servings 1x
Description
This dish is creamy, zesty, and feels like spring in a bowl—but with zero stress. It’s the weeknight wonder you didn’t know you needed. One pot, minimal cleanup, and it delivers serious flavor with lemony brightness, garlic warmth, and tender orzo that’s somewhere between risotto and pasta magic.
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 cup dry orzo pasta
2 cups vegetable broth (or chicken broth)
Zest of 1 lemon
Juice of 1 lemon (about 2–3 tablespoons)
Salt and pepper to taste
1/4 cup grated Parmesan (plus extra for serving)
2 tablespoons butter (optional, for extra creaminess)
Fresh parsley or basil, chopped (optional garnish)
Instructions
Step 1: Heat olive oil in a medium saucepan over medium heat. Add the garlic and cook for 30 seconds until fragrant, not browned.
Step 2: Add the dry orzo and stir it around for a minute to toast it slightly—this gives a deeper flavor.
Step 3: Pour in the broth and bring to a simmer. Stir occasionally and let cook for 10–12 minutes, or until the orzo is tender and the liquid is mostly absorbed.
Step 4: Stir in the lemon zest, lemon juice, Parmesan, butter (if using), and season with salt and pepper to taste.
Step 5: Let it sit for a couple minutes to thicken slightly, then serve with more Parmesan and fresh herbs on top.
Notes
Want more veggies? Add a handful of spinach, peas, or chopped asparagus in the last few minutes of cooking.
For protein, stir in cooked shredded chicken, canned white beans, or grilled shrimp.
Use a high-quality Parmesan for max flavor—it melts right in.
If it gets too thick, add a splash of broth or water to loosen it up.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~320 per serving
- Protein: ~9g per serving