Garlic Parmesan Orzo Recipe
Servings: 4 servings
Calories: 279cal
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!
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Ingredients
- 2½ cups low sodium chicken broth
- 1½ cups dry orzo pasta (about 278 grams)
- 2 cloves garlic (finely minced)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cream (any kind -- heavy cream will give richer flavor, light cream will be a bit thinner)
- ¼ cup shredded Parmesan cheese
- 2 tablespoons fresh parsley
Instructions
- Pour broth into a large saucepan and bring to a boil over high heat.
- Add uncooked orzo, garlic, salt and pepper.
- Cover and reduce heat to medium-low and simmer, stirring often. 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.
- *Note: the pasta will thicken quickly as it sits -- add more broth or cream to thin the sauce as desired.
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.
To reheat, thaw in the fridge if frozen then warm on the stove or in the microwave with a splash of liquid to moisten.
Nutrition
Serving: 205grams | Calories: 279cal | Carbohydrates: 45g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 445mg | Potassium: 279mg | Fiber: 2g | Sugar: 2g | Vitamin A: 243IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 1mg