Lemon Garlic Parmesan Orzo w/ Peas
Great side dish for grilled steak, chicken, pork chops, shrimp, fish.. well, just about everything! I have also made a shortcut version with no mincing, grating, or squeezing anything! It is listed also at the end of recipe. Both recipes were great, with little difference in taste.
- 1 cup uncooked orzo pasta
- 1 (14.5 oz) can chicken broth (I used reduced-sodium)
- 2 cups water
- 1/2 teaspoon salt
- 1/2 cup frozen sweet peas
- 1 tablespoon butter, divided
- 1 teaspoon olive oil
- 1 medium clove garlic, minced (1/2 tsp)
- Grated zest of 1 lemon (1 Tbl)
- 1 1/2 - 2 tablespoons fresh lemon juice (half a lemon)
- 1/2 cup whole milk
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon freshly cracked black pepper, or to taste
- Salt, to taste
Bring chicken broth, water, and 1/2 teaspoon salt to a boil; add orzo and cook until al dente. Add the frozen peas to the pasta and cook for 1-2 more minutes. Drain in a colander.
While pasta is cooking, melt 1/2 tablespoon of the butter with the olive oil in a medium skillet over medium heat; add the garlic and lemon zest and cook and stir until fragrant, about 1 minute. Stir in lemon juice. Remove from heat (don't turn off burner) and stir in the cooked orzo and peas, remaining 1/2 tablespoon butter, milk, Parmesan, black pepper, and salt to taste. Reduce heat to medium-low and return skillet to burner to heat the mixture through.
Transfer to a serving dish. Garnish top with a little extra Parmesan and serve.
*SHORTCUT VERSION (pictured):
No chopping, grating, or squeezing anything! But you will need a fresh lemon substitute. I used True Lemon crystallized lemon powder. Outcome, I didn't notice much difference in taste.
Cook 1 cup orzo in boiling water with 1 tsp. chicken bouillon granules and 1/2 tsp. salt until al dente for time recommended on package. Drain in colander.
Cover and microwave frozen peas in a little water just until tender as directed on package. Drain.
In a medium skillet over medium heat, melt 1 to 1 1/2 tablespoons butter; remove from heat (don't turn off burner) and stir in 1/2 tsp. garlic salt and 1 to 1 1/2 tsp. True Lemon crystallized lemon powder. Add cooked pasta, 1/2 cup cooked peas, 1/4 - 1/3 c. grated Parmesan cheese, 1/2 c. whole milk, 1/4 tsp. freshly cracked black pepper, and salt to taste. Set back on burner and cook and stir until heated through and cheese has melted. Garnish with additional Parmesan cheese, if desired, and serve.
You'll also love
- Coconut Cake with Raspberry Filling 3.8/5 (183 Votes)
- Andouille Cajun Potatoes 4.4/5 (51 Votes)
- Orange Glazed Cranberry Scones 4.6/5 (44 Votes)
- Bite Size Pumpkin Funnel Cake... 4.6/5 (45 Votes)
- Lemon Cupcakes with Lemon Mousse... 4.5/5 (51 Votes)
- Easy Baked Macaroni and Cheese 4.5/5 (40 Votes)
- Meat Lasagna (No Noodles) 4/5 (122 Votes)
- Fettuccine Alfredo 5/5 (8 Votes)