Lemon Orzo pasta is a bright, beautiful pasta dish that’s ideal for celebrating the spring and summer seasons! Perfectly cooked tender orzo is all dressed up with fresh lemon juice, garlic, parmesan, and just the right amount of heavy cream to really send it over the top.
Enjoy more bright and zesty lemon flavor with recipes like Lemon Chicken Orzo Soup, Slow Cooker Honey Lemon Chicken Breast and some classic Lemonade!
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Lemon orzo is so creamy, zesty, fresh and easy to make!
I think my favorite thing about this recipe is that it’s equal parts fresh (thanks to the lemon juice) and comforting (thanks to the pasta). It’s the best of both worlds!
As we all transition from the colder winter months and into spring, it’s so great to have trusty recipes like this to turn to. It’s cozy without weighing you down and offers the perfect amount of bright citrus flavor.
What really ties it all together so beautifully is the heavy cream and parmesan. The end result is cheesy, creamy, tender orzo that’s pretty addictive. It’s hard to have just one serving of it!
Why we love this Lemon Orzo pasta:
- One Pot: Those two magical words means that this dish is easy to make and even easier to clean.
- Freshly Flavored: Thanks to the freshly squeezed lemon juice in the mix, this orzo is loaded with summery fresh flavor.
- So Quick: Yes, this orzo comes together in LESS than 30 minutes! It’s such a quick dinner recipe.
- Simple Ingredients: Take a quick peek at the ingredients pictured below to see how wonderfully short your shopping list will be.
Lemon Orzo Ingredients:
- Broth – Chicken or vegetable broth both work just fine. I recommend using low-sodium broth either way, that way you can control the amount of salt in the dish.
- Orzo – In a pinch, you could use another small shaped pasta here. Ditalini and alphabet would be fun to swap!
- Cream – Heavy cream (my favorite) offers a thicker consistency and richer flavor. You can use half and half but your sauce will be notably thinner.
- Parmesan – Grated fresh off the block is best for both consistency and flavor.
- Butter – Salted butter adds a nice flavor, but you can use unsalted butter if preferred.
- Garlic – You can add more garlic if you’d like! Garlic is always one of those ingredients you can measure with your heart.
- Lemon – Freshly squeezed lemon juice is really the way to go for the very best flavor.
- Salt and Pepper – While you can always add more than I do, I recommend doing a little taste test before you sprinkle in any more.
- Parsley – A sprinkle of fresh parsley adds a vibrant pop of color and herbaceous flavor.
How to make Lemon Orzo pasta:
This lemon orzo recipe is so easy to make in one pot! Scroll down to the recipe card for more detailed ingredient measurements and step-by-step instructions.
- Melt the butter over medium-high heat. Then, add the orzo and toast it for just 1-2 minutes.
- Stir in the broth, salt and pepper. Bring to a boil, then reduce to a simmer and stir often. Cook until liquid is absorbed and pasta is tender.
- Stir in the heavy cream, parmesan, and fresh parsley.
- Squeeze in your fresh lemon juice to taste.
Variations and Substitutions
- Change the pasta: Yes, “orzo” is literally in the title of the dish. But you can feel free to swap it with something like ditalini if you’d like!
- Omit the cream: If you’re lactose intolerant or just not too crazy about creamy pasta, you can omit the cream and splash in a little bit more broth to compensate.
- Make it more lemony: Craving more of that summer flavor? Garnish your dish with some fresh lemon zest!
How to store Lemon Orzo
You can store leftover lemon orzo in the fridge for up to 4 days, just make sure it’s in an airtight container so it stays fresh.
Reheat it in the microwave or right back on your stovetop. When it comes time to reheat, add a splash of broth or cream to help add some moisture back into it.
Can I freeze lemon orzo?
Yes! Let the lemon orzo fully cool to room temperature prior to storing it in an airtight container for up to 3 months.
Do note that one pasta is thawed and reheated from frozen, it will be softer.
Serving suggestions:
Plate this lemon orzo with any of these fresh veggie side dishes:
Or add a simple Baked Chicken Breast, Slow Cooker Chicken Breast or one of the 15 Best Pork Tenderloin Recipes for added protein.
More Orzo Recipes You’ll Love
Orzo is one of my favorite pastas! Here are a few more of my very best orzo recipes:
- Sun Dried Tomato and Spinach Orzo — a cozy, meatless meal!
- One Pan Tuscan Orzo with Chicken — a hearty, meal-in-one.
- Garlic Parmesan Orzo — goes with everything!
- One Pan Chicken Meatballs with Orzo — we can never get enough meatballs.
One Pot Lemon Orzo Pasta
written by Ashley Fehr
Ingredients
- 1 tablespoon salted butter
- 1½ cups uncooked orzo pasta (about 278 grams)
- 2 cloves garlic finely minced
- 2½ cups low sodium vegetable or chicken broth
- ½ teaspoon salt
- ¼ teaspoon fresh cracked black pepper
- ⅓ cup cream any kind — heavy cream will give richer flavor, light cream will be a bit thinner
- 2 tablespoons grated Parmesan
- 2 tablespoons fresh parsley
- Juice of 1 lemon
Instructions
- Melt butter in a large skillet over medium-high heat. Add the orzo and garlic and toast 1-2 minutes.
- Stir in the broth, salt and pepper.
- Bring to a boil, then reduce to medium-low, cover and simmer, stirring often. Cook until most of the liquid is absorbed and the pasta is cooked to your preference (about 10 minutes). (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).
- Stir in cream, Parmesan and parsley. Add lemon juice gradually, tasting as you go, until the flavor is to your preference. Serve.
Notes
- Orzo: you could use another pasta here, but stick to the very small varieties for best results: alphabet, ditalini, etc.
- Cream: any kind of cream will work here. The heavier the cream, the richer and thicker the sauce. You can also omit the cream for a non-creamy version of this lemon pasta, but you will likely need to add additional broth to compensate.
- Lemon: If you are looking for more lemony flavor, feel free to add some lemon zest to this recipe as well!
Nutrition Information
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Vannessa Rodriguez says
We loved it! Made it with dairy-free heavy cream, no cheese and added a hint of cayenne. We topped it with sliced chicken cooked with Italian seasoning. This was a hit with the family.
Ashley Fehr says
Thanks for sharing Vanessa!
Amy says
Thinking about making this as a side dish for a Greek meal. Have you tried it with Feta instead of Parmesan?
Ashley Fehr says
I think that would be great!
Michele Draskovic says
Orzo is so delicate that it has become one of my favorite ways to eat pasta. I was pleasantly surprised at the taste because of the few ingredients. It was like a warm hug in a bowl. I love the way the chef has virtual pictures along with the recipe. Thank you for other suggestions to switch it up it you choose to. Highly recommend.
Ashley Fehr says
Thank you Michele!
Rebecca says
I made it, but used 1 cup of white wine and 1 1/2 cup chicken broth. I had capers left over and threw them in as well. Delicious!
Ashley Fehr says
Thanks for sharing!
Grace says
Can i use chicken stock instead
Ashley Fehr says
Absolutely
Daniah says
Is there a way to omit or substitute the parmesan cheese?
Ashley Fehr says
Yep! Just leave it out 🙂
Autum says
Absolutely delicious & easy to make! Thanks for the recipe!
Ashley Fehr says
Thank you Autum!
Jill says
This orzo is so delicious! My whole family loved it. Made it with turkey broth ☺️
The Recipe Rebel says
Thank you Jill!
Pat Hahn says
This was really good! Bright lemon flavor!
JudyBranch says
Can Sour Cream be used instead of regular cream or half and half?
The Recipe Rebel says
Hi Judy, I haven’t tested it with sour cream so I am not sure how it would work. You can use half and half but your sauce will be notably thinner.
Rosanne Wright says
Family approved of this recipe, so it’s a keeper!
The Recipe Rebel says
Great to hear, thank you Rosanne!