Description
A light, wholesome pasta dish featuring tender orzo, crisp-tender broccoli, and a simple garlic and olive oil base. Finished with Parmesan and lemon for a bright, satisfying meal that comes together in under 30 minutes.
Ingredients
- 1 cup orzo pasta
- 2 cups broccoli florets
- 1 tablespoon olive oil or butter
- 2 cloves garlic, minced
- 1/2 red bell pepper, diced (optional)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice or zest (optional)
- Salt and black pepper, to taste
- 2 tablespoons fresh chopped parsley (optional)
Instructions
- Bring a pot of salted water to a boil. Add orzo and cook until al dente, about 8–10 minutes. Drain and set aside.
- Steam or blanch the broccoli for 4–5 minutes until just tender. Set aside.
- In a large skillet, heat olive oil or melt butter over medium heat. Add garlic and red bell pepper (if using). Sauté for 2–3 minutes.
- Add the cooked orzo and broccoli to the skillet. Stir well to combine.
- Season with salt, pepper, and add Parmesan and lemon juice/zest (if using). Stir until cheese is melted and everything is warmed through.
- Remove from heat, sprinkle with parsley, and serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes