Orzo with Lemony Leek Sauce
Brighten up your weeknight dinners with this cozy yet elegant Orzo with Lemony Leek Sauce! This quick 30-minute dish combines creamy orzo pasta with a velvety sauce made from sautéed leeks, fresh garlic, and a zesty burst of lemon. A touch of heavy cream and a generous sprinkle of Parmesan cheese create a luscious, tangy base that clings to every tender grain of orzo, while a hint of fresh parsley adds color and freshness. Perfect as a standalone vegetarian entrée or a side dish alongside grilled chicken or seafood, this recipe will impress your taste buds and dinner guests alike. Whether you're looking for a comforting meal or a bright, citrusy twist on pasta night, this recipe is guaranteed to deliver.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup orzo
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cups leeks (white and light green parts, thinly sliced)
- 2 garlic cloves (minced)
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice (freshly squeezed)
- 1 cup vegetable broth (low-sodium)
- 0.5 cup heavy cream
- 0.5 cup Parmesan cheese (grated)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
- 2 tablespoons parsley (freshly chopped, for garnish)
Instructions
Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted.
Add the sliced leeks to the skillet and cook, stirring occasionally, for 5-7 minutes, or until softened and fragrant.
Add the minced garlic to the leeks and cook for another 1-2 minutes, being careful not to let the garlic brown.
Stir in the lemon zest, lemon juice, and vegetable broth. Simmer for 2-3 minutes to combine flavors.
Lower the heat to medium-low and stir in the heavy cream. Cook for 2-3 more minutes, allowing the sauce to thicken slightly.
Add the grated Parmesan cheese, salt, and black pepper. Stir until the cheese is melted and the sauce is smooth.
Add the cooked orzo to the skillet along with the reserved pasta water. Stir to coat the orzo evenly with the sauce.
Remove the skillet from heat and taste for seasoning, adjusting with additional salt, pepper, or lemon juice as needed.
Serve warm, garnished with freshly chopped parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
1746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 64.1 g | 320% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 3202 mg | 139% | |
| Total Carbohydrate | 85.9 g | 31% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 8.6 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1418 mg | 109% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 794 mg | 17% | |
*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.
