This Parmesan Lemon Orzo Pasta is ready in just 25 minutes. This creamy, delicious one-pot recipe is great as a meal or served as a side dish.
This Parmesan Lemon Orzo Pasta is one of my easiest recipes. Not only that, but it’s seriously delicious! I’ve made it a main meal and a side for my breaded chicken cutlets, seared salmon, and garlic butter cod. Each time it was a big hit, even with the kids!
JUMP TO RECIPEWhy This Recipe Works
- Garlic gives this simple sauce an extra depth of flavor.
- A mixture of milk & chicken stock offers creaminess without too making the dish too heavy.
- Lemon zest and juice add brightness.
- Parmesan cheese provides richness and an extra layer of flavor.
The best part of this simple dish is that it’s all cooked in one pan for minimum effort. The pasta develops incredible flavor as it absorbs all the goodness of each ingredient as it cooks.
Ingredient Notes & Substitutions
- Orzo – I use dried orzo pasta. You can use whole wheat, but the cooking time may be longer.
- Milk – Whole milk works best. You can use low-fat milk, but the color will look less creamy. You can also use all stock and omit the milk altogether.
- Stock – Chicken stock works really well, but if you’re looking for a vegetarian option, it can be replaced with vegetable stock
- Vegetables – I use baby spinach because of its quick-cooking time, but it can be easily replaced with chopped baby asparagus, frozen peas, or corn.
- Cheese – Parmesan cheese melts easily into the sauce, but it can be replaced with pecorino Ramano, Asiago, or Grana Padano.
Step By Step Instructions
Preheat a large deep skillet over medium heat. Melt the butter, add the garlic, and cook until aromatic (about 30 seconds).
Add the milk, and stir with a whisk to deglaze the pan.
Stir in the chicken stock, lemon zest, salt, pepper, and orzo. Bring to a boil, reduce the heat to low, and simmer covered (occasionally stirring) for 8 minutes. Then add the spinach.
Stir in the spinach. If the mixture looks too dry, add more stock or cream to loosen, and allow to cook until the spinach is wilted and the orzo is al-dente.
Remove from heat. Mix in the cheese and lemon juice. Taste for seasoning and add more salt as needed before serving.
Serve immediately to avoid drying out the sauce.
Erren’s Top Tips & Variations
- The liquid quantities may vary depending on the heat of your stove, so keep an eye on it as it cooks. If it looks like it needs more liquid, add a little more stock or milk. If it seems too wet, let it sit for a bit longer, and the pasta will soak the excess liquid.
- Swap the spinach with baby asparagus, frozen peas, or corn. You can swap it for longer-cooking vegetables, but they will need to be added sooner than the spinach.
- Omit the cream and swap it with extra stock for a more savory dish.
- Add some protein – Brown chicken or sausage meat before cooking the garlic for a whole new dish.
Storing Leftovers ?
I don’t recommend using this recipe as a make-ahead or freezer dish. Freezing will change the consistency of the pasta, and making ahead will dry it out and bloat the pasta.
Store leftovers in an airtight container in the fridge for up to three days, then reheat it on the stove with extra liquid to loosen until just heated.
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Let’s Make Parmesan Lemon Orzo Pasta
Ingredients
- 2 tablespoons butter
- 4 garlic cloves minced
- 2 cups milk or cream
- 3 cups chicken stock
- 1 tablespoon lemon zest
- salt and pepper to taste
- 12 oz orzo pasta about 1½ cups
- 2 tablespoons flat-leaf parsley chopped
- ½ cup grated parmesan cheese plus more for garnish
- 8 oz fresh baby spinach
- 2 tablespoons lemon juice about 1 lemon
Instructions
- Preheat a large deep skillet over medium heat.
- Melt the butter, add the garlic and cook until aromatic (about 30 seconds).
- Add the milk, and stir with a whisk to deglaze the pan.
- Stir in the chicken stock, lemon zest, salt, pepper, and orzo.
- Bring to a boil, reduce the heat to low, and simmer covered (occasionally stirring) for 8 minutes.
- Stir in the spinach and allow to cook until the spinach is wilted and the orzo is al-dente (about 7 more minutes). If it looks too dry, add more stock or milk to loosen.
- Remove from heat. The sauce may be a little thin but will thicken as it cools.
- Mix in the cheese and lemon juice. Taste for seasoning and add more salt as needed before serving. Serve immediately to avoid drying out the sauce.
Jen says
Too much liquid was more like cheesy lemon orzo soup 🙁
Erren's Kitchen says
I’m sorry to hear that you had issues with the consistency of the dish. Achieving the right balance of liquid can sometimes be tricky. If you prefer a less soupy texture, I recommend reducing the amount of chicken stock or milk next time. You can start by using 2 cups of liquid instead of 3 and then adjust as needed based on your preference. Additionally, cooking times can vary, so keep an eye on the orzo towards the end and remove it from heat once it reaches your desired consistency. I hope these tips help, and I appreciate your feedback!
Cameron says
I didn’t have any spinach, so I added sundried tomatoes. This recipe was a winner for everyone in the family!
Erren's Kitchen says
What a fabulous substitute, Cameron! Thank you for giving it a try and for taking the time to leave a wonderful review! Glad you all loved it!
Erin R says
So yummy and so easy to make! I didn’t have any spinach on hand so instead I added about half a cup of diced yellow onion along with the garlic and halved cherry tomatoes at the end. Will definitely make again!
Erren Hart says
Hi Erin, I’m glad you found a way to make the recipe work for you! Thank you for sharing your experience with the recipe. I’m glad it was a success.