Garlic Butter Herb Orzo Pasta
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Orzo is on my table at least once a week, and buttered orzo with garlic and fresh herbs is the version I reach for most. It comes together in 15 minutes — mix a quick compound butter with garlic, lemon zest, and fresh herbs like parsley, tarragon, or chives, and toss with hot orzo.
The technique is simple, but garlic-scented, herb-flecked orzo with a light coating of butter and Parmesan not only works as a side dish alongside roasted chicken, braised meats, or grilled fish, but it’s also the kind of dish that’s a meal on its own with a salad or vegetables.
Karen’s ingredient notes
- Orzo: I prefer orzo to rice as a side dish because it actually absorbs the seasonings I pair it with. Cooked in generously salted water and tossed immediately with butter while it’s hot, the pasta grains soak up flavor in a way that plain rice doesn’t. The key is to cook only to al dente — about 8 minutes.
- Compound butter: This is what separates this recipe from plain buttered orzo. The compound butter blends fresh lemon zest, grated garlic, and soft fragrant herbs — my picks are parsley, basil, tarragon, or chives, or even better, a mixture. Softened butter is the key: It gives you a workable base so the seasonings fully incorporate and permeate the pasta more effectively than just adding them on top. You can use a high-fat European-style butter to make the sauce noticeably richer.
How to cook orzo perfectly
Butter softened at room temperature — not melted — blends smoothly with the other ingredients without breaking. Grating garlic directly into the butter on a rasp grater distributes it evenly, so there’s no raw bite concentrated in one spot.
The essential oils in finely grated lemon zest meld with the fat in the butter. Add a chopped mixture of fresh herbs you enjoy. Mix and mash with the butter until blended.
The compound butter keeps refrigerated up to one week — make a double batch and use it on vegetables or grilled fish. Add the butter the moment the orzo is drained and still hot — that’s what allows it to melt evenly and coat every grain. Stir in the Parmesan while the pasta is still hot so it melts into the butter rather than clumping on top.
What to serve with orzo
This recipe earns its place as a side dish because it doubles down on seasonings. Serve it alongside roasted chicken, or pan-seared salmon, or to soak up the juices from these red-wine braised short ribs.
Garlic Butter Herb Orzo Pasta
Recipe Video
Ingredients
Herb Butter
- 3 tablespoons (42 g) butter, softened at room temperature for about 10 minutes, softened at room temperature for about 10 minutes
- 1 tablespoon chopped herbs, such as parsley, chives, tarragon or basil
- ½ teaspoon grated garlic
- 2 teaspoons fresh grated lemon zest, about 1 lemon
- 2 tablespoons extra virgin olive oil
Orzo
- 8 ounces (226 g) dried orzo pasta
- Kosher salt
- ¼ cup (30 g) freshly grated Parmesan cheese
Instructions
Herb Butter
- Combine 3 tablespoons butter, softened at room temperature for about 10 minutes with 1 tablespoon chopped herbs, such as parsley, chives, tarragon or basil, ½ teaspoon grated garlic, 2 teaspoons fresh grated lemon zest and 2 tablespoons extra virgin olive oil in a small dish or bowl until it's blended and creamy. The herb butter can be made ahead and refrigerated up to one week.
Cooking and serving the orzo
- Bring a 3-4 quarts of water to a boil in a large pot. Stir in 2 tablespoons kosher salt. Add 8 ounces dried orzo pasta and cook 7-8 minutes, or just until al dente.
- Drain the orzo and immediately transfer to a serving bowl. Add the herb butter and stir until the butter melts and coats the pasta grains. Sprinkle ¼ cup freshly grated Parmesan cheese over the orzo and serve.
Karen’s Notes and Tips
- Keep any leftover herbed orzo refrigerated 3-5 days. Reheat about 2 minutes in a microwave, or 10-12 minutes in a 350 F oven.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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Superb! So easy to make.