This Garlic Parmesan Orzo Pasta is a one-pot recipe for tender orzo tossed in a light and cheesy cream sauce. It's simple to make and comes together in a total of 20 minutes!
⅓cupcream(any kind -- heavy cream will give richer flavor, light cream will be a bit thinner)
¼cupshredded Parmesan cheese
2tablespoonsfresh parsley
Instructions
Combine broth, pasta, garlic, salt and pepper in a medium skillet.
Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring often (you can cover or leave uncovered). Cook until most of the liquid is absorbed and the pasta is cooked to your preference. (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. Serve.
Video
Notes
Storage:Cooked garlic parmesan orzo pasta will last in an airtight container in the fridge for 4-5 days. To reheat, add a splash of broth or cream to thin and moisten and warm on the stove or in the microwave until fully warmed.You can also freeze this orzo pasta by packing it in an airtight container then storing it in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen then warm on the stove or in the microwave with a splash of liquid to moisten.