Description
A comforting and flavorful side dish featuring tender orzo pasta tossed in a fragrant garlic-butter sauce and finished with savory Parmesan cheese.
Ingredients
- 1 ½ cups orzo pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 ½ cups Parmesan cheese, freshly grated
- 1 tablespoon unsalted butter
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 4 cups water or chicken broth (for cooking orzo)
- 1 teaspoon salt (for the water or broth)
Instructions
- Bring 4 cups of water or chicken broth and 1 teaspoon of salt to a boil. Stir in the orzo and cook for 8–10 minutes until al dente. Drain, reserving ½ cup of pasta water.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Stir in the butter until melted.
- Add drained orzo to the skillet and toss to coat in the garlic-butter mixture. Add reserved pasta water, a tablespoon at a time, if needed, for a creamy consistency.
- Stir in grated Parmesan until melted and the orzo is evenly coated. Season with salt and pepper to taste.
- Remove from heat, garnish with chopped parsley if desired, and serve immediately.
Notes
- Use chicken broth for deeper flavor, or vegetable broth for a vegetarian version.
- Reserve pasta water helps achieve creaminess.
- Freshly grated Parmesan yields the best flavor and texture.
- Dish can be customized with vegetables, chicken, or spices.
- Leftovers can be refrigerated or frozen and reheated gently with broth or water.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
