Everyday Herb Butter Orzo Pasta
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This simple orzo with fresh herb butter is makes a great side dish — it’s my favorite way to elevate this everyday pasta. Fresh garlic, chopped herbs, and fresh lemon zest combined with softened butter.
Orzo is on the table at least once a week in my house, and for good reason. It’s a versatile, quick-cooking pasta that’s a no-brainer side dish for my weeknight chicken dinner recipes.
Karen’s ingredient notes
- Orzo: Dry orzo pasta is shaped like barley or long grains of rice. Like other types of short pasta, Italian orzo is made from durum wheat flour. Aside from side dishes, I use it in a wide range of dishes, like this orzo and asparagus pasta salad.
- Herbs: To season the butter, use any soft fresh herbs you enjoy, such as parsley, basil, tarragon, oregano or chives.
- Lemon: Fresh lemon zest grated with a rasp grater adds bright burst of citrus to the butter. It’s one of my favorite ways to level-up just about any dish.
How to cook orzo perfectly
Orzo may resemble rice, but since it cooks much faster (in about half the time), it’s a convenient option when you’re short on time.
In this recipe, all you need to do is mix together a flavorful herb butter while the orzo cooks in a pot of boiling, salted water.
Put softened room temperature butter on a plate or in a small bowl. Grate a small garlic clove over the butter with a sharp rasp grater — you only need about 1/2 teaspoon.
Mix in fresh grated lemon zest. Add chopped fresh parsley or a mixture of fresh herbs you enjoy. Mix and mash with the butter until blended.
The herb butter will keep refrigerated up to one week. Add the herb butter to the hot, drained orzo. Top with cheese and stir. Serve and enjoy!
Everyday Herb Butter Orzo Pasta
Recipe Video
Ingredients
Herb Butter
- 3 tablespoons (42 g) butter, softened at room temperature for about 10 minutes
- 1 tablespoon chopped parsley, or other soft herbs
- 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 the butter with the parsley (or other herbs), garlic, lemon and 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 the orzo 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 the cheese over the orzo and serve.
Karen’s Notes and Tips
- The herb butter can be made ahead and refrigerated up to one week.
- 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.