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This broccoli and orzo dish comes together fast and tastes great. You get tender little orzo pasta, crisp broccoli, bright lemon juice, and cheesy Parmesan. It’s an easy meal that feels comforting and fresh, perfect when you want something simple after a busy day.
I found this dish while hunting for a fast pasta fix that didn’t skimp on flavor or texture. It quickly became a go-to because it’s easy and hits the spot just right.
What You’ll Need
- 2 cups broccoli florets: look for firm, bright green pieces that add a fresh crunch and earthy flavor
- 1 cup orzo: small rice-shaped pasta that soaks up the flavors nicely
- 2 garlic cloves: finely chopped to bring an aromatic base
- Quarter cup Parmesan cheese: freshly grated for a salty, nutty kick
- 1 tablespoon lemon juice: adds a fresh, zesty brightness to balance richness
- 2 tablespoons olive oil: to cook the garlic and add smoothness
- Salt and pepper to taste: to boost and balance all the flavors
How To Cook It
- Cook Orzo:
- Fill a big pot with salted water and bring it to a boil. Add orzo and cook about eight to ten minutes until tender but firm.
- Blanch Broccoli:
- Two minutes before the pasta is done, drop broccoli into the pot to keep it bright and crunchy.
- Drain Pasta & Broccoli:
- Drain them together, but save a bit of the cooking water for later. It’ll help loosen the sauce.
- Cook Garlic:
- Warm olive oil in a pan over medium heat. Add garlic and cook gently for about a minute until you smell it but before it browns.
- Mix Together:
- Put the drained orzo and broccoli into the garlic pan. Stir in lemon juice and Parmesan. Toss well, adding some pasta water if you want it saucier.
- Serve Hot:
- Dish it out warm. Sprinkle more Parmesan on top if you like for extra cheesiness and a nice look.
This dish always makes me think of cozy meals where simple flavors shine and every bite feels comforting.
How To Store Leftovers
Keep leftovers in a sealed container in the fridge for up to two days. Warm it up slowly in a pan with a splash of water or broth to keep it moist. Avoid nuking it in the microwave straight from the fridge since orzo can dry out fast.
Switch It Up
Try swapping broccoli for asparagus or green beans to change up the texture and flavor. Add cooked chicken or chickpeas to pack in some protein. You can also toss in freshly grated lemon peel with the juice for a bigger citrus pop.
Great Pairings
Pair this with a crisp green salad dressed with lemon and olive oil for a fresh side. A cold glass of Sauvignon Blanc or a light Pinot Grigio goes perfectly with the zesty and cheesy flavors. Crusty garlic bread is also a tasty way to add crunch and flavor contrast.
Seasonal Twists
In spring, toss in peas or baby spinach to brighten things up. Fall is great for adding roasted mushrooms or butternut squash to warm it up. Summer calls for ripe cherry tomatoes or fresh basil for a colorful, fresh finish.
Always taste at the end and tweak seasoning if needed. A bit more lemon or cheese can make a big difference. Let it sit a minute before serving so flavors can blend and the sauce thickens up a bit.
Frequently Asked Cooking Questions
- → What’s the trick for broccoli that’s soft but still crisp?
Put the broccoli in the boiling pasta water for the last couple minutes of cooking. This keeps its color bright and texture nice.
- → Can I swap Parmesan for some other cheese?
Sure, Pecorino Romano or Asiago work well for a similar salty, savory taste.
- → How much lemon juice should I use so it’s not too strong?
Try one tablespoon first and then change it if you want more. The lemon should brighten things without being too much.
- → Why does the recipe say to save some pasta water before draining?
The starchy pasta water helps make a smooth sauce when you mix it with cheese and olive oil, giving the dish a nicer feel.
- → Can I use roasted garlic instead of fresh?
Yes, roasted garlic is sweeter and gives the dish a deeper, gentler flavor.