lemon orzo pasta

Caramelized lemons infuse this Lemon Orzo with sweet citrusy vibrance from the very first step. You'll start by sautéing lemons in olive oil, then crisping up hearty veggies in the infused oil. Whole wheat orzo brings a nutty flavor that perfectly compliments the woody veggies. A final layer of flavor is added with fresh zest at the very end. A subtle but balanced lemony affair awaits!&nbsp;

Lemon Orzo with Spring Vegetables

lemon (zested, then sliced into 1/4" coins)

olive oil (divided)

mushrooms

asparagus

leek,

whole wheat orzo

garlic (minced)

tsp salt

tsp black pepper

oregano

c vegetable or chicken broth

c frozen peas

Zest a whole lemon and set the zest aside. Slice the lemon into 1/4" rounds. prep portobello mushrooms, asparagus, leek, and garlic.&nbsp;

Heat a dutch oven over medium high heat. Add one tablespoon olive oil and heat until it shimmers. Add the lemon slices in a single layer; sautee until caramelized, 4-5 minute. Flip the lemon slices and sautee until the other side is caramelized, 1-2 minutes. Remove the lemons slices using tongs and set aside.&nbsp;

Add a second tablespoon of olive oil to the pot. Add the mushrooms and asparagus to the pan, then toss to coat in the oil. Sautee, stirring frequently, until the mushrooms are browned and crispy and the asparagus is charred and starting to soften, 10 minutes. Add additional olive oil as needed if the pan gets too dry. Remove the vegetables using a slotted spoon and set aside.&nbsp;

Add the remaining half tablespoon olive oil to the pan. Add the leeks and garlic. Sautee, stirring occasionally, until the leeks soften, 5 minutes.&nbsp;

Add the orzo to the pan, along with the salt, pepper and oregano. Stir to incorporate the orzo into the leeks and toast the pasta, 1-2 minutes.&nbsp;

Pour in the broth, return the caramelized lemon slices to the pot, and give everything a good stir. Increase the heat to high and bring the liquid to a boil. Reduce heat to medium-low, cover and simmer for 10 minutes. Check on the orzo to ensure the pasta is cooked through and no liquid remains. If not, continue cooking an additional 1-2 minutes.

Fish out the lemon slices. Return the sautéed mushrooms and asparagus to the pot, along with the frozen peas and reserved lemon zest. Stir the vegetables into the orzo and heat until warmed through, 2-3 minutes.

Taste the pasta for seasoning, and add additional salt and pepper if needed. Ladle into bowls and serve immediately. Leftovers keep in the fridge in a sealed container for up to 3 days.&nbsp;

This Orzo Salad is tossed with a lemon basil dressing, with fresh cucumbers, tomatoes and arugula. A healthy, vegan, pasta salad that can be made ahead for midweek lunches or potlucks. Keep it vegan or add feta!

Orzo Salad 

dry orzo pasta (uncooked)

Turkish cucumbers, sliced (about 2 cups) or use English cucumbers

cherry tomatoes, halved

baby arugula (optional or sub baby spinach)

basil

garlic

lemon

lemon juice

olive oil

½ teaspoon salt, more to taste

cracked pepper

Cook orzo in generously salted water. Drain and rinse with cold water until cooled.

Place basil, garlic, and lemon zest in a food processor. Pulse repeatedly until uniformly chopped. Add lemon juice, oil, salt and pepper. Pulse a couple more times until combined, but not smooth.

Place cooled orzo into a bowl and toss with the flavorful basil lemon sauce. Add any additions like; cherry tomatoes, cucumber, chickpeas, snap peas, goat cheese, avocado, nuts, seeds, arugula, etc.

Orzo will soak up much of the salt after it sits, so make sure to taste for salt right before serving. I&#8217;ll usually add another ¼ teaspoon. Adjust the lemon adding more to taste.

I just finished making it for a potluck that got canceled for smoke reasons... but oh my,  it is delicious!  So happy I get to eat it all week now for lunch.   I think I will add some steamed beans to up the veggies even more.  Thinking some sweet peppers might also be good.  Only real change - I added pinenuts to the pesto recipe.  Pulled everything from the garden.   Will be making again for sure.   Thanks so much!!

Over and over I find myself loving your recipes - they're delicious as written, have lots of options and stimulate my imagination, plus my husband loves them!  What could be better!

This was so wonderful. Im making a second batch because the first went so fast!!!!  I added chickpeas and used whole wheat orzo. Tip for the dressing ( which was perfect as is): I added some shallots and the liquid from a can of chickpeas  into the dressing to stretch it and reduce calories, it was very very good). Thank you! I’ll be making many more of your recipes

This salad is simply superb. I didn't add any suggested extras and it is just delicious. It doesn't need anything extra, the lemon and basil is so refreshing. Everyone loved it. A keeper that I will be making again and again.

Orzo is my favorite pasta for summer salads - thank you for this new addition to my rotation! It was so easy and the flavors so fresh and bright. I used purple basil from my garden, and added cucumbers and baby kale, and sheep's milk feta, garnishing with halved cherry tomatoes and a few kalamata olives. I can't get enough of this and it is better the next day for lunch!

Such a simple and delicious recipe with easy to find ingredients.

really simple recipe but incredibly tasty and so-vegan-friendly xxx added pine nuts and for the non-vegans - topped it with parmesan.  Will definitely be making again.

I want to make this for a potluck and need 16 servings! Any advice on how to increase the servings? 
(I just had a house guest here who devoured this salad! Had to make another batch!)
Thanks!

Forgot to do the rating!! Top marks for sure :)

Another favourite to add to my list!  Took this to a BBQ and it was a hit!

So fresh with basil and lemon.  I added arugula, sunflower seeds and feta.

I will be making this one again, for sure!

This was so simple but so delicious! I added feta and poached chicken. I made extra dressing so I could use it in other dishes.

Delicious. I added fresh corn off the cob, feta, and avocado. Yum!

A fuss-free meal with pan-seared salmon and lemony orzo cooked together with spinach and Parmesan for a quick and easy dinner. A winner for busy nights— this all-in-one dish is sure to be loved by everyone at your table!

One Skillet Salmon with Lemon Orzo

salmon fillets

salt (divided)

tsp black pepper (divided)

tsp sweet paprika

garlic powder

unsalted butter

yellow onion (finely chopped)

dry orzo pasta

thyme

chicken broth

baby spinach

juice from ½ lemon

Parmesan

black pepper (for servng)

chili flakes (for serving)

prepping

Get your prep done before you start cooking: Grate the Parmesan cheese, finely chop the onion and mince the garlic cloves. Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, sweet paprika and ½ teaspoon salt and pepper.

searing

Heat oil and butter over medium high in a large nonstick pan or skillet. Add salmon fillets and sear, 3-4 minutes per side. Remove from skillet and set aside.Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes. Stir in thyme and the remaining salt and pepper. Add orzo and toast for 1 minute.

cooking

Pour in broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low. Cook uncovered while stirring occasionally to prevent the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 8 minutes.

simmering

Add spinach, stir and simmer until wilted for about 2 minutes. Stir in lemon juice and Parmesan. Add more broth, if needed. Taste and adjust salt.

finishing

Return salmon to the skillet and simmer for 2-3 minutes, or until the salmon is heated through.

serving

Top with freshly ground black pepper and chili flakes. Enjoy!

Lemon Orzo pasta is a bright, beautiful pasta dish that&#039;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.

One Pot Lemon Orzo Pasta

salted butter

orzo pasta ((about 278 grams))

garlic (finely minced)

broth

salt

black pepper

cream

parsley

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.

Starchy and bland. Couldn’t get this one to work for me. Followed the recipe as written but not much flavor

Made this as written and it was a hit -- even with my picky 9 y/o! Thank you!

This worked exactly as written, thanks! So yummy!

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.

Thinking about making this as a side dish for a Greek meal. Have you tried it with Feta instead of Parmesan?

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.

https://www.youtube.com/watch?v=P3nwByalzv8

PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/one-pot-lemon-orzo-pasta/

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.

Top 4 lemon orzo pasta recipes from across the web

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Top Tags

Lemon Orzo with Spring Vegetables

Orzo Salad

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Top 4 lemon orzo pasta recipes from across the web

The most viewed lemon orzo pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Orzo with Spring Vegetables

Orzo Salad

One Skillet Salmon with Lemon Orzo

One Pot Lemon Orzo Pasta

The most viewed lemon orzo pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine