Lemon Orzo (Orzo al Limone)
This lemon orzo (orzo al limone) brings the flavors of classic Italian pasta al limone into a quick, affordable orzo recipe made with lemon zest, fresh lemon juice, olive oil, and sharp Pecorino Romano. It's light yet satisfying, ready in about 20 minutes, and works as an easy side dish or simple main course.
Ingredients
- 8 ounces orzo (1 and ⅓ cups)
- ⅓ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice (about 1 and ½ lemons)
- Lemon zest from one lemon
- ¼ cup grated Pecorino Romano cheese
- Ground black pepper
- 2 tablespoons fresh basil torn or sliced julienne
Instructions
- Bring a large pot of salted water to a boil. Cook the orzo according to the package's directions or until al dente. Reserve 1 cup of the pasta water before draining.
- Meanwhile, whisk the olive oil, lemon juice, lemon zest, Pecorino, and some ground black pepper in a small bowl until thoroughly incorporated.
- Drain the orzo and toss it with the dressing. Add some pasta water to help loosen the orzo and ensure it's not dry. Garnish with the fresh basil. After serving, add more basil, ground black pepper, and Pecorino, if desired. Enjoy!
Notes
General Notes:
- Don't forget to reserve the pasta water! This orzo is made with just a light dressing, so some pasta water is necessary to keep it from drying out. It also helps emulsify the dressing.
- There is no salt in this recipe, except in the pasta water, because the cheese is inherently salty. However, you can add a pinch to the dressing and/or during the final toss, if you'd like.
Nutrition
Serving: 1serving | Calories: 794kcal | Carbohydrates: 87g | Protein: 19g | Fat: 41g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Cholesterol: 13mg | Sodium: 158mg | Potassium: 301mg | Fiber: 4g | Sugar: 4g | Vitamin A: 159IU | Vitamin C: 12mg | Calcium: 163mg | Iron: 2mg
Tried this recipe?Let me know how it was!