Creamy Orzo with Parmesan Broccoli
Creamy, comforting, and quick to pull together, this dish combines tiny orzo with tender broccoli and a silky Parmesan finish for a cozy meal.
Servings: 4 servings
Equipment
- Large Pot
- Mixing Bowl
Ingredients
Pasta
- 1 cup orzo pasta, dry
Vegetables
- 2 cups broccoli florets, fresh, trimmed into bite-size pieces
Oil
- 2 tablespoons olive oil, extra virgin preferred
Garlic
- 2 cloves garlic, minced (about 1 teaspoon)
Spices
- 1/2 teaspoon red pepper flakes (adjust to taste)
Cheese
- 1/2 cup grated Parmesan cheese, finely grated
Seasoning
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add orzo and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1/4 cup of the pasta cooking water before draining.
- While the orzo cooks, heat a large pot over medium heat and add olive oil.
- Add minced garlic and red pepper flakes to the hot oil. Sauté for about 30–60 seconds until fragrant but not browned.
- Add broccoli florets and toss for 3–4 minutes until bright green and fork-tender.
- Return the drained orzo to the pot with the broccoli. Add reserved pasta water a little at a time to loosen the mixture if needed.
- Stir in grated Parmesan cheese until it melts and coats the orzo and broccoli in a creamy sauce. Season with salt and pepper.
- Remove from heat and let sit for a minute to thicken slightly. Serve warm, finishing with an extra sprinkle of Parmesan or a squeeze of lemon if desired.
Notes
Use freshly grated Parmesan for the creamiest sauce. Don’t overcook the broccoli to preserve texture and flavor. Save pasta water to create a silky sauce.