Lemon Orzo Simple and Delicious (Printable)

Tender orzo with zesty lemon, butter, and Parmesan for a bright Mediterranean pasta ready in 25 minutes.

# What You'll Need:

→ Pasta Base

01 - 1 cup orzo pasta
02 - 4 cups water
03 - 1 teaspoon salt

→ Sauce & Flavors

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

→ Optional Additions

11 - 1/2 cup frozen peas
12 - 1 garlic clove, minced

# How-To Steps:

01 - Bring the water and salt to a boil in a medium saucepan. Add the orzo and cook according to package instructions (about 8–10 minutes) until al dente. Drain well.
02 - While the orzo drains, melt the butter and olive oil in the same saucepan over medium heat. If using, add the minced garlic and sauté for 30 seconds until fragrant.
03 - Return the drained orzo to the saucepan. Add lemon zest, lemon juice, Parmesan, black pepper, and parsley. If using peas, stir them in now.
04 - Toss everything together until the orzo is creamy and well coated. Season with additional salt and pepper to taste.
05 - Serve warm, garnished with extra parsley and lemon zest if desired.

# Expert Tips:

01 -
  • It comes together in under 30 minutes but tastes like something you'd order at a restaurant
  • The lemon and butter sauce creates this incredible creaminess without any heavy cream
  • You can serve it warm or room temperature making it perfect for almost any occasion
02 -
  • Reserve some pasta water before draining. A splash helps create a silkier sauce if the orzo seems too dry.
  • The orzo will absorb sauce as it sits so make it slightly looser than you think you need.
  • Lemon flavor fades over time so add an extra squeeze of juice right before serving leftovers.
03 -
  • Grate your lemon zest before juicing the lemon. Its much harder to zest a squeezed lemon.
  • Let the orzo cool slightly before adding the Parmesan so it melts into a sauce rather than clumping.

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