Garlic Butter Herb Orzo Pasta
Buttered orzo with garlic and fresh herbs comes together in 15 minutes — mix a quick compound butter with garlic, lemon zest, and fresh herbs like parsley, tarragon, or chives. Toss with hot orzo and finish with Parmesan. Serve as a side dish or the main event alongside vegetables.
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.
Video
Notes
- 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
Calories: 305kcalCarbohydrates: 43gProtein: 10gFat: 10gSodium: 116mgFiber: 2gSugar: 2g
