Lemon Garlic Parmesan Orzo with Roasted Asparagus
This Lemon Garlic Parmesan Orzo is creamy cheesy pasta loaded with garlic and parmesan cheese and roasted asparagus and comes together in 20 minutes.
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This lemon parmesan garlic orzo can be served as the main course or a great side dish. This recipe is comforting and easy and uses a handful of simple ingredients, the hint of fresh lemon flavor gives it a nice bright freshness, and blends well with the crisp asparagus.
What is orzo pasta
Orzo is tiny rice-shaped type of pasta and you can enjoy it in pasta salads, warm side dishes, or easy dinner recipes like my one-pot recipe Cheesy Chicken Broccoli Orzo, Herb Chicken Breasts with Rice Pilaf or try my Lemon Chicken Orzo Soup that's a family favorite. It's nice to make a pot of this on Sunday for quick meals or lunches throughout the week.
Why this recipe works
This easy orzo pasta recipe is perfectly filling with lots of flavor, served as a stand-alone or fantastic as a simple side dish to my Grilled Teriyaki Steak or Sweet and Spicy Bacon Wrapped Chicken . Great side dishes don't get much easier than this one, creamy sauce with garlicky parmesan goodness and a touch of lemon.
Ingredients needed for garlic parmesan orzo
- Pasta: Dry orzo pasta is at most grocery stores
- Butter: Both unsalted and salted works here.
- Garlic: I always use fresh garlic cloves.
- Lemon: Fresh lemon juice
- Chicken broth: I use low sodium, if you use regular you may want to leave out the added salt and just add some to taste at the end.
- Parmesan cheese: Fresh grated or shredded
- Cream: Heavy cream is what I prefer to use but half n half will also work for a light cream sauce.
How to make parmesan orzo pasta
- Step 1: Cook orzo in a large pot to al dente according to the package directions. Place asparagus on a baking sheet and add the olive oil salt and pepper.
- Step 2: Roast until tender.
- Step 3: Heat a large skillet on medium-high heat and add butter and garlic.
- Step 4: Whisk in the all-purpose flour.
- Step 5: Pour in the chicken stock, and lemon juice and simmer.
- Step 6: Whisk in the heavy cream and simmer on low.
- Step 7: Stir in the parmesan cheese.
- Step 8: Add in the cooked pasta and asparagus and mix.
Recipe Tips
- Use fresh Parmesan cheese from the deli not the stuff in the green can.
- Store any leftovers in an airtight container in the refrigerator for 3-4 days.
- Add some shredded chicken or bacon to beef in this easy recipe.
- Add in some herbs like fresh basil or fresh thyme.
Recipe Faq's
1 cup of uncooked orzo pasta with give you about 2 cups of cooked pasta.
You don't want to overcook it. You want to cook it until just about al dente or else it will be mushy.
Of course! Fresh spinach, broccoli, or even frozen peas would be delicious in this creamy garlic parmesan orzo.
Lemon Garlic Parmesan Orzo with Roasted Asparagus
Ingredients
- 1 lb Asparagus
- 2 teaspoons Olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups dried orzo
- 4 tablespoons butter
- 3 cloves garlic minced
- 2 tablespoons all purpose flour
- 1 cup low sodium chicken stock
- 2 tablespoons Lemon juice
- 2/3 cup heavy cream
- 3/4 cup Parmesan cheese - shredded or grated
- Fresh parsley for garnish
Instructions
- Preheat oven to 400 degrees
- Cut 1-2 inches off the ends of the asparagus. Place asparagus on baking sheet. Drizzle olive oil over asparagus and sprinkle with kosher salt and pepper. Roast for 8 minutes or until tender. Set aside and let cool. Then cut into bite size pieces.
- Heat a pot of water on medium high heat and cook orzo to al dente, drain and set aside.
- In a skillet on medium heat add butter, once melted add garlic and cook until fragrant about 1 minute.
- Stir in flour and cook for 30 seconds,
- Whisk in chicken stock, lemon juice, let simmer 2-3 minutes until thickened.
- Reduce heat and add in cream and Parmesan cheese. Whisk until combined.
- Add orzo and asparagus toss until combined.
- Add salt and pepper to taste, it will thicken as it sits.
- Garnish with additional Parmesan cheese and fresh chopped parsley.
So happy you loved it Deb!