Orzo isn't rice—it's pasta shaped like rice grains, invented in 1958 to cook faster than traditional Italian shapes.
One-Pan Orzo Pasta with Garlic and Parmesan
Dive into a bowl of creamy, garlicky goodness with our One-Pan Orzo Pasta! This delightful dish combines the nutty flavor of orzo with the rich, savory notes of Parmesan, all cooked to perfection in just one pan—making cleanup a breeze. Perfect for a quick, satisfying lunch or a cozy dinner with minimal fuss!
Prep
10
min
Cook
20
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(2)
- Optional: frischer Basilikum oder etwas Petersilieoptional
- 2 Knoblauchzehen
🥛Dairy & Eggs(2)
- 100g Parmesan (3.53 oz)
- 2–3 EL Schmand (30 ml)
🫙Pantry Staples(2)
- 250g Orzo-Nudeln (8.82 oz)
- ca. 400ml Gemüsebrühe (13.5 fl oz)
👨🍳 Instructions
- 1
Add orzo pasta to a pan or pot, pour in hot broth. Press or finely chop garlic and add it as well.
- 2
Bring to a boil, then reduce heat so the water evaporates slowly and the pasta cooks.
- 3
Once most of the liquid has evaporated, stir in sour cream, add Parmesan, and mix well.
- 4
Season with salt and pepper to taste, optionally fold in basil or parsley, and it's ready!
💡 Pro Tips
- ✓Toast the orzo in the dry pan for 2-3 minutes until golden before adding broth - this creates a nutty flavor through the Maillard reaction and helps maintain al dente texture.technique2-3 minutes
- ✓Use a 3:1 ratio of hot broth to orzo by volume and maintain a gentle simmer at medium-low heat to prevent the bottom from scorching while ensuring even absorption.timing3:1 ratio
- ✓Add garlic during the last 30 seconds of toasting the orzo to prevent burning - garlic becomes bitter when overcooked above 280°F.timing30 seconds, 280°F
- ✓Remove the pan from heat before stirring in sour cream to prevent curdling - dairy proteins coagulate and separate when heated above 180°F.technique180°F
- ✓Use freshly grated Parmesan and add it gradually while tossing to create a smooth emulsion - pre-grated cheese contains anti-caking agents that prevent proper melting.ingredient
Share this recipe
Prep
10
min
Cook
20
min
Serves
2
people
Level
beginner
Share this recipe
Orzo isn't rice—it's pasta shaped like rice grains, invented in 1958 to cook faster than traditional Italian shapes.
One-Pan Orzo Pasta with Garlic and Parmesan
Dive into a bowl of creamy, garlicky goodness with our One-Pan Orzo Pasta! This delightful dish combines the nutty flavor of orzo with the rich, savory notes of Parmesan, all cooked to perfection in just one pan—making cleanup a breeze. Perfect for a quick, satisfying lunch or a cozy dinner with minimal fuss!
📝 Ingredients
Serves 2🥬Fresh Produce(2)
- Optional: frischer Basilikum oder etwas Petersilieoptional
- 2 Knoblauchzehen
🥛Dairy & Eggs(2)
- 100g Parmesan (3.53 oz)
- 2–3 EL Schmand (30 ml)
🫙Pantry Staples(2)
- 250g Orzo-Nudeln (8.82 oz)
- ca. 400ml Gemüsebrühe (13.5 fl oz)
👨🍳 Instructions
- 1
Add orzo pasta to a pan or pot, pour in hot broth. Press or finely chop garlic and add it as well.
- 2
Bring to a boil, then reduce heat so the water evaporates slowly and the pasta cooks.
- 3
Once most of the liquid has evaporated, stir in sour cream, add Parmesan, and mix well.
- 4
Season with salt and pepper to taste, optionally fold in basil or parsley, and it's ready!
💡 Pro Tips
- ✓Toast the orzo in the dry pan for 2-3 minutes until golden before adding broth - this creates a nutty flavor through the Maillard reaction and helps maintain al dente texture.technique2-3 minutes
- ✓Use a 3:1 ratio of hot broth to orzo by volume and maintain a gentle simmer at medium-low heat to prevent the bottom from scorching while ensuring even absorption.timing3:1 ratio
- ✓Add garlic during the last 30 seconds of toasting the orzo to prevent burning - garlic becomes bitter when overcooked above 280°F.timing30 seconds, 280°F
- ✓Remove the pan from heat before stirring in sour cream to prevent curdling - dairy proteins coagulate and separate when heated above 180°F.technique180°F
- ✓Use freshly grated Parmesan and add it gradually while tossing to create a smooth emulsion - pre-grated cheese contains anti-caking agents that prevent proper melting.ingredient