Lemon Orzo with Mushrooms and Pine Nuts
Brighten up your mealtime with this vibrant Lemon Orzo with Mushrooms and Pine Nuts! This quick and easy recipe combines tender orzo pasta with savory sautéed cremini mushrooms, toasted pine nuts, and a burst of fresh lemon zest and juice for a dish that's both refreshing and satisfying. The creamy yet light texture is elevated with fragrant garlic, a touch of butter, and a sprinkle of fresh parsley, making it perfect as a vegetarian main or a flavorful side dish. Ready in just 30 minutes, this recipe is ideal for busy weeknights or elegant dinner parties. Pair it with a sprinkle of Parmesan for a deliciously nutty finish, and you've got a crowd-pleaser that’s full of zesty, hearty goodness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cups cremini mushrooms, sliced thinly
- 0.25 cup pine nuts
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup grated Parmesan cheese (optional)
- 4 cups water or vegetable broth for cooking orzo
Instructions
Bring the water or vegetable broth to a boil in a medium saucepan. Add the orzo and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil and the butter over medium heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until tender and golden brown, about 6-8 minutes.
Meanwhile, in a small dry skillet, toast the pine nuts over medium heat until golden and fragrant, about 3-4 minutes. Keep a close eye on them to prevent burning. Transfer to a plate and set aside.
In the same skillet with the mushrooms, add the remaining tablespoon of olive oil and the minced garlic. Cook for 1 minute until fragrant, stirring frequently to prevent burning.
Add the cooked orzo to the skillet with the mushrooms. Stir in the lemon zest, lemon juice, chopped parsley, salt, and pepper. Cook for 2-3 minutes, tossing everything together to combine and heat through.
Remove the skillet from heat and fold in the toasted pine nuts. If desired, sprinkle with grated Parmesan cheese.
Serve warm as a side dish or vegetarian main. Garnish with additional parsley and a lemon wedge if desired. Enjoy!
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 2102 mg | 91% | |
| Total Carbohydrate | 167.7 g | 61% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 9.0 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 741 mg | 57% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 985 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
