Quick and Easy Lemon Orzo with Parmesan and Peas

As the winter is starting to melt away we make recipes that scream spring like this quick and easy lemon orzo with Parmesan and peas.


 Quick and easy lemon orzo with parmesan and peas in a wooden bowl.


The Beauty of Garden Produce

There’s truly nothing better than fresh garden produce. I didn’t understand this as a child and I don’t know that many people have experienced true farm to table even today. Mom and Dad would harvest the garden with all of us kids at the end of summer, but for me it was the excitement of fresh corn, homemade raspberry jam, and making boats to float in our mudroom sink made out of hollowed out cucumbers, while Mom and Dad were anxious to cut open a juicy tomato, sprinkle it with a little salt and savor every bite.

I’m not kidding. I did not get that. I still don’t eat a tomato like an apple. Do you?

I have gained such an appreciation for food that you’ve labored over. It’s a fact: fresh picked tastes better.

Unfortunately, it’s not time for fresh peas but when they are ready we will be shelling them for this quick and easy lemon orzo with parmesan and peas. We often eat this as a main dish, but it’s wonderful and light so it makes a great healthy side dish as well.


 Homemade Quick and easy lemon orzo with parmesan and peas in small wooden bowl next to lemons and parmesan cheese.


What is Orzo?

I love this question; it’s so satisfying to see people’s reactions when they learn that orzo isn’t a grain, despite the fact that it looks like one. Spoiler: orzo is actually a flat, rice-shaped pasta that’s great in soups, salads, or enjoyed as is

Although orzo can be cooked like rice and has similar nutritional information, it cooks up in about half the time. This is the number one reason why I love cooking with orzo. Well, that and the fact that I like the shape. And it tastes really good. Okay, there are a lot of reasons why I love orzo. 

Tips on How to Cook Orzo

Like I mentioned above, you can cook orzo like pasta, boiling it in liquid, which works well if you’re serving it in soup because you can just throw it in the last 10-15 minutes and let it cook right in the soup. 

You can also cook it like rice. To cook orzo in a pan with chicken broth or water, just toast the orzo in the bottom of a pan with a little oil until it begins to turn a little nutty. Add a little garlic, salt, or whatever seasoning you wish to you use, chicken broth and bring to a boil. Turn down to a simmer and place a lid on top. Cook until the pasta has absorbed the liquid and the orzo is tender, about 10 minutes. 

If you are serving orzo in a salad, make sure to rinse the pasta before cooking. That will wash away the starch and keep the pasta from sticking together.


Wooden bowl of simple lemon orzo with parmesan and peas next to a red cloth.


What’s in This Lemon Orzo? 

Now that we’ve covered the basics of cooking orzo, we can move onto the really good stuff: this lemon orzo recipe! In addition to orzo, you’ll need a little olive oil, garlic, chicken broth, fresh thyme, lemon, peas, Parmesan cheese, salt, and freshly cracked pepper. 

This orzo recipe proves that you don’t need a lot of ingredients to create a dish that’s full of flavor. The bright lemon juice and zest are the key ingredients in this recipe. Get your hands on real lemons for the best flavor — the bottled stuff just doesn’t compare! 

You know, you could also throw in a little chicken with this quick and easy lemon orzo too. Shoot, why didn’t I think of that sooner?

How Much Orzo Pasta Per Person?

We hate measuring pasta. It’s so tricky to know how much spaghetti to grab. (I want to buy this little storage container just so I don’t over plan anymore.) I seriously always make way too much pasta, but orzo pasta is a different story.

You can measure out orzo and should plan on about 1/4 cup (or 2 ounces) dry pasta per person. Orzo will more than double in size when cooked so don’t worry, there will be enough.


A spoonful of delicious lemon orzo with parmesan and peas from a wooden bowl.


How to Make Lemon Orzo

The basic steps for this lemon orzo recipe are similar to the tips we shared above. To make this easy dinner, you must do the following: 

  1. Toast the orzo in a little olive oil.
  2. Stir in the garlic and thyme, then pour in the broth. 
  3. Let the orzo simmer until the liquid has been absorbed. 
  4. Stir in the lemon zest, juice, and peas and continue cooking until the peas are bright. 
  5. Stir in the cheese, salt, and pepper. 

Note that the cooking rule for acid is to add it last, which is why the zest and lemon juice go in at the very end along with the cheese and peas. That way everything is fresh and bright and the flavor isn’t diluted by the time you’re ready to serve this lemon orzo. 


Silver spoon in a wooden bowl full of Quick and easy lemon orzo with parmesan and peas on a white table.


Is Orzo Gluten-Free? 

Many people mistakenly believe orzo is gluten-free because it looks like rice (which is gluten-free). However, because traditional orzo pasta is made with wheat flour it is NOT gluten-free. It’s becoming easier to find gluten-free alternatives though, so I’m sure you can find gluten-free orzo in store or online. Just make sure to double check the label to ensure it’s certified gluten-free! 

How Long Will Lemon Orzo Last? 

Because this lemon orzo contains no meat, it will last for up to a week in the fridge. When reheating this easy dinner recipe, you’ll want to do so in a skillet with a little water or chicken broth to prevent the pasta from drying out or becoming gummy. 

Tips for the Best Lemon Orzo Pasta

First and foremost, it’s so important that you add in the chicken broth a little at a time. You need to give the orzo pasta a little time between pours to soak up some of the broth (it’s a bit like risotto in that way). If you dump all the broth in at once, it’ll take much longer for the orzo to absorb all the liquid. 

Also, be sure to buy good-quality Parmesan cheese and not the powdery stuff in the shaker can. Either get a small block of Parmesan and grate it yourself, or find a bag of pre-shredded Parmesan in the cheese section. This is such a simple recipe, so the quality of your ingredients matter! 

Lastly, if you have leftovers of this lemon orzo pasta, you’ll likely need to re-season this dish before serving it. The orzo will soak up the lemon juice, so you may need to add an extra squeeze of that and potentially extra salt or pepper as well. Just give it a taste and see what you think it needs! 

Looking for more delicious ORZO RECIPES?

Quick and Easy Lemon Orzo with Parmesan and Peas

Delicious and Quick and easy lemon orzo with parmesan and peas in a wooden bowl.
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4.18 from 51 votes

Quick and Easy Lemon Orzo with Parmesan and Peas

As the winter is starting to melt away we make recipes that scream spring like this Quick and easy lemon orzo with parmesan and peas.
Prep Time2 mins
Cook Time12 mins
Total Time14 mins
Course: 100 Family Favorite Easy Healthy Recipes
Keyword: healthy, lemon, main dish, orzo, pasta, peas, side dish
Servings: 4
Calories: 481kcal
Author: Sweet Basil


  • 1 1/2 Cups Dry Orzo Pasta
  • 1 Tablespoon Olive oil
  • 2 Cloves Garlic minced
  • 3 Cups Chicken Broth
  • 1 Teaspoon Fresh Thyme Leaves
  • 1 Lemon zested
  • Juice of Half a lemon
  • 1 1/2 Cups Peas
  • 1/3 Cup Grated Parmesan cheese plus more for garnish
  • Fresh Cracked Pepper
  • Salt and pepper to taste


  • In a skillet over medium heat, add the olive oil and pasta.
  • Cook, stirring occasionally until toasted, about 30-60 seconds.
  • Add garlic and stir it in followed by thyme.
  • Add the broth, a small amount at a time.
  • Bring to a boil, cover the skillet with a lid and turn down to a simmer for 8-10 minutes or until the pasta has absorbed most of the water and is tender.
  • Remove the lid and add the lemon zest, juice, and peas and stir until the peas are bright and cooked.
  • Add the cheese and salt and pepper to taste and serve immediately.


Serving: 1g | Calories: 481kcal | Carbohydrates: 85g | Protein: 18g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 959mg | Fiber: 7g | Sugar: 14g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!
 photo collage - Delicious lemon orzo with parmesan and peas in a wooden bowl.

Simple lemon orzo with parmesan and peas with a silver spoon next to lemons, parmesan cheese and a red cloth.

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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41 comments on “Quick and Easy Lemon Orzo with Parmesan and Peas”

  1. Nice basic recipe. I added a couple TBS of capers. YUM.

  2. Pingback: Quick and Easy Lemon Orzo with Parmesan and Peas – Big Mama Recipe

  3. Hey How long would this last in the fridge as leftovers?

  4. Wonderful recipe…so tasty! I made it more of a meal by shredding up a rotisserie chicken and it was great! I served it warm the first night and had it for lunch at room temp the following day. I added some extra lemon the second day (just bc I LOVE lemon), but to be honest, the flavors overall were better on the 2nd day (like most pasta salads). Thank you again for the super easy recipe! Please keep them coming!

  5. Two of us just chowed down on this. I was looking for a recipe to use things that were on hand. This is a keeper. I’m also thinking cold salad. Thank you!

  6. This was delightfully easy and delicious. I decided to make orzo at the last minute, after the main dish was in the oven. I’m a slow chef, and this dish was still done on time. It was delicious and a big hit. Will definitely save this recipe and make again. Thanks!

  7. This was absolutely delicious! I served it with Skinnytaste Skillet Chicken Cordon Bleu (highly recommend) and roasted asparagus. This is quick, easy and full of flavor.  I will be making this again and again as a side with chicken and/or fish. Would make a great lunch on it’s own.  Yes, its that good!  (I’m glad I saw the tip to add the broth slowly)

  8. My husband and I love this recipe! It is extremely flavorful and yummy! Thank you for the fantastic recipe!

  9. I have made this several times now because my 7 year old daughter LOVES it! I have added mushrooms or used whatever fresh herb Iʻve had and its always good. I agree the key is the slooow addition of liquid. Also, once the cheese is added things get bound up so nice to have a little extra liquid. I also feel that toasting the orzo first keeps it from getting soggy or “overcooked”. Last thought-it does suck to navigate ads but hey its free…geez! Thanks for a quick, easy “healthy” dinner my daughter loves!

  10. This was lovely! The flavours were great–I’m vegetarian, so I used a veggie stock pot rather than chicken stock, but it still got that nice, salty umami note–and the texture of the orzo was a wonderful surprise–so chewy! This may be my new default way of cooking orzo. Thank you for the recipe!

  11. DELICIOUS!!!

  12. Commenting only because your website is unreadable! I have never seen a website more broken by ads in my life. Pretty desperate and pathetic.

    • Hey Bob, I’m just going to be totally transparent, we HATE having ads with all of our heart. I wish we could get rid of them completely, but this is literally our full time job, which means as a full time food blogger you have two options- 1. make it a paid subscription site like cooks illustrated etc, or have ads. I know they can be a hassle and for that we are so sorry. We are always trying to find ways around it so please know we analyze the heck out of our site and pull ads, move ads etc based on what we can get away with deleting so it’s a better experience but in the end we cannot keep running the site without it paying our bills. 😞 Hope you can forgive us and see past them and I’ll look into if any are performing low and we can delete. Xoxo!”

  13. Are you sure this isn’t way too much liquid??? I have simmered for 10 min and it’s like chicken soup! I should have trusted my cooking instincts and gone with half the amount- after all orzo may look like rice, but it’s not. It’s pasta and pasta gets drained, rice soaks all the liqud in. Yikes! I’m trying to reduce so I can salvage- wish me luck.

    • Yes, that amount is correct. Gradually adding the broth is key as you need the pasta to start absorbing the liquid. Not all of the liquid will be gone as some will act as a little dressing.

  14. Can this be served cold?

  15. Pingback: Spring Brings Sweet Peppers, Asparagus & Peas to FMBM! at Bay Meadows: San Mateo

  16. Sounds lovely

  17. Can this recipe be made a day ahead? Will I need to make any adjustments to the recipe?

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  19. Made this for a ladies Dinner Club. Followed directions exactly and it was DELICIOUS. You could taste the lemon but it was subtle. I will make it again.

  20. Made this for a potluck and everyone loved it! I grilled chicken and added it cubed to the dish, and broiled the dish at the end with extra parmesan on top to crisp it up a little. Great quick and easy dish!

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  22. Pingback: My Favorite Pinterest Recipes… – The Life ANDA Whole Lotta Love

  23. A pasta spoon (the claw shaped thing) has a hole in the middle that is a measurement for one portion of spaghetti.

  24. Pingback: Modish Taste | Quick and Easy Lemon Orzo with Parmesan and Peas