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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.
Delicious, this is like risotto, add a ladle of broth, let it simmer and evaporate and add another until the orzo is cooked. I heat the broth in a separate pot on another burner and gradually add it so there is no soup, no overcooked orzo, no waste. Lemon was a great tang to the dish and if you use good parmesan like padano or reggiano, your dish won’t taste bitter. Thank you (and don’t worry about the adds) Attractive, readable blog. Thanks !!!
Thank you so much Lina! That is a great tip too for the broth! I appreciate your support so much!
Overall recipe is good but 3cups of liquid it way too much unless this is a soup recipe? I used about 2cups added some onion and celery as I sautéed the orzo and garlic and at the end some leftover rotisserie chicken also
Cut down the peas by half. Flavor good, be careful with the salt the cheese is actually enough for the dish. I wish I didn’t salt at all. Use the lemon to taste as it might overwhelm for some. Nice quick lunch dish or without any add ins good side.
Hi Toni! I’m glad you enjoyed the recipe! The instructions on the box for the orzo says to add 2 cups of liquid for every 1 cup of orzo. So the 3 cups listed in the recipe is correct. You can definitely alter, add, reduce any and all ingredients according to your liking. Thank you so much for feedback!
I love this recipe; it is so fresh and yummy! I usually add a little shredded rotisserie chicken to it when I add the frozen peas and it makes for a perfect meal that even my picky-eater husband loves 🙂
That is a great suggestion! Thank you Jennifer!
I eat tomatoes out of the garden like that. They gave to be really good though. I keep a salt shaker outside for this. Also, good recipe
That is so smart! A salt shaker near the garden! Thank you for the feedback!
Very delicious and easy! I used fideo noodles (cut spaghetti), and at least with those, the liquid should have been cut by maybe 1/2 cup? Had to uncover and turn up the heat, overcooked a little to prevent it being soupy. But quite yummy! With garlic bread, little ladies in my house ate it up!
I’m so glad it was a hit!
Super easy and delicious side dish! It’s always a plus when my picky eaters eat without complaint, and they gobbled this up!
Yay!! I love this!! Thank you so much!!
love the lemony flavor, I served as side with Salmon and steak !! thank you for the easy , but tasty recipe!!!
Yummmm!! Sounds so good!! I’m glad you like it!!
This looks delicious. I will definitely add this to our weekly meals
You are going to love it! Let us know what you think!
Im definitely not a gourmet cook but this made me feel like one!
Needed a recipe, that was fast and what I had on hand and luckily found this recipe. I’m not a huge pea fan but it works so well the neither the five year old nor I picked them out. And all my kids wanted me to print it out.
I wanted to give a recommendation for a protein. I ended up seared scallops with lemon and butter and placed four on top. Looked like it came from a fancy restaurant. I was a little apprehensive because of the Parmesan but it actually paired REALLY well. 20 minutes tops for the whole thing and that’s with doubling the recipe. Very little leftovers for family of six.
Change ups: I had only frozen peas. I boiled and drained first. Added with last steps so I wouldn’t make them mushy.
I only had Kraft Parmesan cheese in the shaker container. I know, I know. It worked but the grated fresh would have added even more flare.
Thanks for the great recipe!
Hey Bonnie! Thank you so much for your feedback! I am so glad you and your family enjoyed it! The seared scallops was the perfect addition. We have a similar recipe where ham is added and it is also delicious if you want to try another protein with it. (https://ohsweetbasil.com/quick-and-easy-ham-lemon-orzo-with-parmesan-and-peas/). Thank you again for taking time to leave a comment!
Great recipe. Try adding a few pineapple bits and a few fried soya curls to get a solid vegetarian meal.
Thanks for the feedback Perry!