Dinner

One Pot Lemon Orzo Pasta Recipe

ByHarper Ellington February 17, 2026February 17, 2026

Introduction

This One Pot Lemon Orzo Pasta is a quick and flavorful meal perfect for busy weeknights. Creamy, zesty, and easy to make, it combines tender orzo with fresh lemon and Parmesan for a bright, comforting dish.

A white bowl filled with creamy orzo pasta, showing a single thick layer of small oval-shaped pasta pieces in a smooth, glossy pale yellow sauce. Small green parsley flecks are sprinkled evenly over the pasta, and there is a bright yellow lemon slice resting on the left side inside the bowl. A silver fork with a simple floral pattern on the handle is placed diagonally from the top right to the center, partially lifting some orzo. The bowl sits on a white marbled surface, with a green herb bunch peeking from the top left and a blue-and-white striped cloth partially visible at the bottom left. Photo taken with an iphone --ar 4:5 --v 7

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 (heavy or light cream)
2 tablespoons grated Parmesan
2 tablespoons fresh parsley
Juice of 1 lemon

Instructions

Step 1: Melt the butter in a large skillet over medium-high heat. Add the orzo and minced garlic, then toast for 1-2 minutes until fragrant.
Step 2: Stir in the broth, salt, and black pepper. Bring the mixture to a boil.
Step 3: Reduce the heat to medium-low, cover the skillet, and simmer. Stir often as the pasta cooks until most of the liquid is absorbed and the orzo is tender, about 10 minutes. If the liquid is gone before the pasta is done, add a splash more broth.
Step 4: Remove from heat and stir in the cream, grated Parmesan, and fresh parsley. Gradually add lemon juice, tasting as you go, until the flavor is just right. Serve immediately.

Tips & Variations

Use heavy cream for a richer, silkier sauce or light cream for a lighter texture without sacrificing flavor.
Add sautéed vegetables like spinach or cherry tomatoes in the last few minutes of cooking for extra color and nutrition.
Try swapping Parmesan with Pecorino Romano for a sharper taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce, stirring occasionally until heated through.

How to Serve

A white speckled bowl holds a creamy orzo pasta dish with a smooth light yellow sauce coating the small, rice-shaped pasta evenly. Scattered finely chopped green herbs sit on top, adding touches of color. A bright yellow lemon slice rests on the left side of the bowl's rim. A silver fork with a patterned handle is partially buried in the orzo toward the right side. The bowl sits on a white marbled surface with some parsley leaves faintly showing in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken instead of vegetable broth?

Yes, chicken broth works well and adds a savory depth to the dish, but vegetable broth is a great option for a lighter or vegetarian version.

How do I prevent the orzo from sticking while cooking?

Stir the orzo frequently as it cooks and ensure there is enough liquid. Adding a bit more broth if it dries out will keep the pasta from sticking and help it cook evenly.