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To make this Lemon Garlic Orzo, you will need the following fresh and simple ingredients: - 1 cup orzo pasta - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon lemon zest - 1/4 cup fresh lemon juice - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1/4 cup fresh parsley, chopped - 1/4 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Freshly grated Parmesan cheese for serving (optional) Each ingredient plays a key role in this dish. The orzo pasta gives a nice texture, while garlic and lemon bring bright flavors. Olive oil adds richness. Cherry tomatoes add color and sweetness, while parsley offers freshness. Red pepper flakes add a hint of spice, but they are optional. You can use salt and pepper to enhance all these flavors. If you like cheese, freshly grated Parmesan makes a great topping. Enjoy gathering these ingredients for a delightful cooking experience! {{ingredient_image_1}} To start, take a medium saucepan and bring 2 cups of vegetable broth to a boil. Once boiling, add 1 cup of orzo pasta. Cook the orzo for 8 to 10 minutes. It should be al dente, tender yet firm. After cooking, drain the orzo and set it aside. While the orzo cooks, grab a large skillet. Heat 2 tablespoons of olive oil over medium heat. Once hot, add 4 cloves of minced garlic. Sauté it for about 1 to 2 minutes. Watch closely so it doesn’t burn. Add 1 teaspoon of lemon zest and 1/4 cup of fresh lemon juice to the skillet. Let this mixture simmer for one minute until fragrant. Next, add 1 cup of halved cherry tomatoes to the skillet. Cook for another 3 to 4 minutes, allowing the tomatoes to soften. Now, incorporate the cooked orzo into the skillet. Toss everything well to combine. Season with salt, pepper, and 1/4 teaspoon of red pepper flakes if you like a bit of heat. Finally, remove the skillet from heat. Stir in 1/4 cup of chopped parsley for a fresh finish. Serve warm with extra parsley and freshly grated Parmesan cheese on top if desired. To cook perfect orzo, use a medium saucepan. Bring vegetable broth to a boil. Add 1 cup of orzo pasta. Cook for 8 to 10 minutes. Check the orzo for doneness; it should be tender but still firm. Drain the pasta and set it aside. This step is key for a great texture. You can boost the flavor in your orzo dish easily. Try adding fresh herbs like basil or thyme. For a spicy kick, include more red pepper flakes. If you like a creamy texture, stir in some cheese. You can also swap vegetable broth for chicken broth for a richer taste. Cherry tomatoes can be replaced with bell peppers or zucchini for variety. Presentation is important for any dish. Serve the orzo in a large bowl. Sprinkle freshly grated Parmesan cheese on top. Add extra chopped parsley for color. You can also add lemon wedges on the side. This makes the dish look bright and inviting. A colorful plate enhances the whole dining experience. Pro Tips Perfectly Cooked Orzo: Make sure to cook the orzo until it's al dente to maintain its texture and prevent it from becoming mushy. Flavor Boost: For an extra layer of flavor, consider toasting the orzo in the skillet for a couple of minutes before adding it to the broth. Fresh Herbs: Using fresh parsley not only adds flavor but also brightens the dish visually. Feel free to experiment with other fresh herbs like basil or dill. Cheese Variations: While Parmesan is delicious, try substituting with feta or goat cheese for a different flavor profile that complements the lemony base. {{image_2}} You can easily make Lemon Garlic Orzo vegan. Skip the cheese and use vegetable broth. Add more veggies like bell peppers or zucchini for texture. You can also try nutritional yeast for a cheesy flavor. For a heartier dish, add protein. Grilled chicken or shrimp works well. Cook the protein separately and mix it in before serving. This boosts the meal's nutrition and keeps it filling. Adding spinach or kale is a smart choice. Both greens cook quickly and add color. Just toss in a handful while cooking the garlic. They wilt down nicely and boost the dish’s vitamins. To keep your Lemon Garlic Orzo fresh, let it cool first. Place it in an airtight container. You can store it in the fridge for up to three days. This way, it stays tasty and safe to eat. When you're ready to eat, heat the orzo on the stove. Add a splash of water or broth to keep it moist. Stir it often over medium heat. You can also use the microwave. Just cover it and heat in short bursts. Stir in between to avoid hot spots. For long-term storage, you can freeze Lemon Garlic Orzo. Scoop it into freezer bags, removing as much air as possible. Label the bags with the date. It can last up to three months in the freezer. When ready to serve, thaw it overnight in the fridge before reheating. Orzo pasta looks like rice but is actually a small pasta. It is made from wheat and cooks quickly. You can find it in most grocery stores. I love using orzo in salads, soups, and side dishes. Its shape holds sauces well, making dishes flavorful. Yes, you can use other pasta types! Small shapes like ditalini or couscous work great. Just remember to adjust cooking times. If you use larger pasta, cook it longer. The key is to ensure the pasta is al dente for the best texture. Lemon Garlic Orzo lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Make sure to cool it down before putting it away. This will help prevent moisture buildup inside the container. Absolutely! You can prepare Lemon Garlic Orzo a day ahead. Store it in the fridge until you are ready to serve. When reheating, add a splash of broth or water. This keeps it moist and tasty. Enjoy it as a quick meal or side dish. This blog post covered all you need for a delicious Lemon Garlic Orzo. We explored the key ingredients, easy cooking steps, and helpful tips. You learned about storage, variations, and answered common questions about this dish. Cooking can be simple and fun. Try this recipe and make it your own. Enjoy the fresh flavors and share your version with family and friends!

Zesty Lemon Garlic Orzo

A refreshing and flavorful orzo pasta dish with lemon, garlic, and cherry tomatoes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 1/4 cup fresh lemon juice
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley, chopped
  • 1/4 teaspoon red pepper flakes (optional)
  • to taste Salt and pepper
  • to taste Freshly grated Parmesan cheese for serving (optional)

Instructions
 

  • In a medium saucepan, bring the vegetable broth to a boil. Add the orzo pasta and cook for 8-10 minutes, or until al dente. Drain and set aside.
  • While the orzo is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes, being careful not to burn it.
  • Stir in the lemon zest and lemon juice, allowing the mixture to simmer for a minute until fragrant.
  • Add the halved cherry tomatoes and cook for an additional 3-4 minutes, until the tomatoes soften slightly.
  • Incorporate the cooked orzo into the skillet, tossing everything together to combine. Season with salt, pepper, and red pepper flakes if desired.
  • Remove from heat and mix in the chopped parsley for a fresh finish.
  • Serve warm, garnished with extra parsley and freshly grated Parmesan cheese if using.

Notes

Add more red pepper flakes for extra heat.
Keyword garlic, lemon, orzo, vegetarian