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This is the best lemon orzo recipe with parmesan and peas! It is about to become your new weeknight hero! Bright, zesty, and oh-so-easy. With tender orzo, fresh peas, tangy lemon, and delicious parmesan, this quick and flavorful dinner comes together in no time and tastes like a million bucks.
Perfect for busy nights when you want something fresh and totally fuss-free.
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. As winter melts away, we’re all about bright, fresh flavors like this quick and easy lemon orzo with Parmesan and peas.
Why I Love Orzo
Orzo may look like a grain, but it’s actually a rice-shaped pasta that’s perfect as a main with ham, as a side, or in soups and salads. This recipe brings all the freshness of garden produce to your table, even if it’s just the start of the season.
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, especially when you toast it first. Okay, there are a lot of reasons why I love orzo.
Ingredients For This Lemon Orzo Recipe
This lemon orzo recipe with Parmesan and peas is a one-pan wonder that’s about to become your new favorite comfort food! Quick, easy, and packed with bright, fresh flavors, it’s a recipe you’ll love keeping the ingredients on hand in your pantry for those busy weeknights. Here’s what you’ll need:
- Orzo: A small rice-shaped pasta that cooks quickly and creates a creamy, comforting base.
- Olive Oil: Used to sauté and add rich flavor to the orzo.
- Chicken Broth: A healthy splash of broth adds depth and keeps the orzo tender and flavorful as it cooks.
- Fresh Thyme: Brings a light, earthy herb flavor that pairs perfectly with lemon.
- Fresh Lemon: Both the zest and juice are used for bright, fresh citrus flavor.
- Peas: Add a pop of sweetness and color.
- Parmesan Cheese: Melts into the orzo for a salty, savory finish. Be sure to buy good-quality Parmesan cheese! This is such a simple recipe, so the quality of your ingredients matter!
- Salt: Enhances all the flavors in the dish.
- Black Pepper: Adds a subtle bite and warmth.
Broth Pro Tip
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.
Substitutions and Fun Additions
This lemon orzo recipe with Parmesan and peas is super versatile, so feel free to mix it up to suit your tastes! Add extra vegetables like carrots, green beans, red bell pepper, broccoli, asparagus, mushrooms, kale, spinach, or even red onions and shallots.
Swap the chicken broth for vegetable broth to make it vegetarian, or toss in some chicken shrimp, or another protein to make it a heartier main dish.
For extra flavor, try adding feta cheese, fresh herbs like parsley, basil, or oregano, white beans like chickpeas or Great Northern, a pat of butter or a splash of heavy cream, red pepper flakes, or even a drizzle of basil pesto. Customize to your heart’s content.
How to Make This Lemon Orzo Recipe
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:
- Toast: Heat olive oil in a skillet and toast the orzo until lightly golden and fragrant.
- Build: Stir in the garlic and fresh thyme, then pour in the chicken broth.
- Simmer: Let the orzo gently simmer until the liquid is absorbed and the pasta is tender.
- Brighten: Stir in the lemon zest, lemon juice, and peas, cooking just until the peas are vibrant and warmed through.
- Finish: Add the parmesan cheese, salt, and black pepper, stirring until creamy and well combined.
Keep Your Orzo Bright!
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.
Storing and Reheating Leftovers For This Lemon Orzo Recipe
This Lemon Orzo Recipe will keep in an airtight container in the fridge for up to a week. When reheating, you can warm it in a skillet with a splash of water or chicken broth to keep the pasta from drying out or getting gummy. You can also microwave single servings, stirring occasionally, until warmed through, keeping the orzo al dente.
Leftovers are also delicious cold, tossed into a green salad for a nutty, chewy texture. Since the orzo soaks up lemon juice and seasoning over time, you may want to taste and add a little extra lemon, salt, or pepper before serving to refresh the flavors.
Sometimes a good side dish is the hardest part of the meal. Let us come to the rescue with this light and bright lemon orzo pasta with peas and parmesan! It is quick and easy and the whole family will love it!
Looking for More Delicious ORZO RECIPES?
- Ham Lemon Orzo with Parmesan and Peas
- Zupas Copycat Tomato Basil Orzo Soup
- Lemon Orzo Pasta Salad
- All our Pasta Recipes here!
Watch How This Recipe is Made…
Quick Lemon Orzo Pasta
Ingredients
- 1 Tablespoon Olive Oil
- 1 ½ Cups Orzo Pasta, dry
- 2 Cloves Garlic, minced
- 3 Cups Chicken Broth
- 1 Lemon, zested
- ½ Lemon, juiced
- 1 ½ Cups Peas
- 1 teaspoon Thyme Leaves, fresh
- ⅓ Cup Parmesan Cheese, grated, plus more for garnish
- Salt and Pepper, to taste
Instructions
- In a skillet over medium heat, add the olive oil and pasta.1 Tablespoon Olive Oil, 1 ½ Cups Orzo Pasta
- Cook, stirring occasionally until toasted, about 30-60 seconds.
- Add garlic and stir it in followed by thyme.2 Cloves Garlic, 1 teaspoon Thyme Leaves
- Add the broth, a small amount at a time.3 Cups Chicken Broth
- 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.1 Lemon, 1 ½ Cups Peas, ½ Lemon
- Add the cheese and salt and pepper to taste and serve immediately.⅓ Cup Parmesan Cheese, Salt and Pepper
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We made this for dinner tonight. I would hold back on some of the lemon, but other than that, it was good!
Thank you for the feedback Miranda!
We really enjoyed this !! Good family meal and plenty to go round. We had it with salmon and green beans. Very quick and easy!
That sounds like the perfect meal! Thanks for taking time to leave a comment!
Nice basic recipe. I added a couple TBS of capers. YUM.
That’s a great idea! So happy you enjoyed it!
Hey How long would this last in the fridge as leftovers?
Since there’s no meat in it, it will last for a good week in the fridge.
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!
Yay Pamela! So glad you enjoyed this! It is one of our favorites and adding the chicken was genius! Sounds so yummy!
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!
Yes! I love it cold too! It makes great leftovers! So glad you enjoyed it!
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!
Hurray! We love to hear that Maura!
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)
Thank you Kathie!! We sure love this too! You’re right, it makes a great lunch!
My husband and I love this recipe! It is extremely flavorful and yummy! Thank you for the fantastic recipe!
Yay! We love to hear that! Thanks for taking time to leave a comment!
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!
Anytime you find something your child will eat, it is a victory!! I’m so glad you have enjoyed this and thank you for your feedback and tips!