Description
A bright and refreshing lemon orzo dish tossed with fresh herbs and simple ingredients for a light, flavorful meal or side.
Ingredients
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1/4 cup cucumber, diced
- 1/4 cup cherry tomatoes, halved
- 2 tablespoons red onion, finely chopped
Instructions
- Bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the cooked orzo to the skillet and toss to coat in the oil and garlic.
- Stir in lemon zest, lemon juice, salt, and black pepper.
- Remove from heat and mix in Parmesan cheese, parsley, and basil.
- Fold in cucumber, cherry tomatoes, and red onion. Adjust seasoning to taste.
- Serve warm or chilled as desired.
Notes
- For a vegan version, omit Parmesan or use a plant-based alternative.
- Add chickpeas or grilled chicken for extra protein.
- Best served fresh but can be refrigerated for up to 2 days.
- Use fresh lemon juice for the brightest flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 5 mg
