This Basil Parmesan Orzo may not very traditional, but it would make a fabulous side to your Easter meal this year! As you already know, we love pasta at our house. But I love pasta even more when it's a side, so I'm not as tempted to eat a whole entire plate. I'm convinced if there was no such thing as pasta, I'd be skinny. But, you know the old saying "Never Trust a Skinny Cook!" Yep, I'll live by that!
I love keeping fresh herbs on hand at all times. If basil is something you're out of, then try a different herb instead. That's the great thing about this recipe. It's versatile, quick and tastes amazing. We served it with some tilapia pan fried in olive oil, but it also would be great with some chicken and a veggie on the side. It also tastes great leftover, so pack up any leftovers for your lunch the next day.
What flavors do you like to add in when you cook orzo?
Parmesan Basil Orzoby
Ingredients (2-3 servings)
- 1 1/2 tablespoons butter
- 3/4 cup orzo pasta
- 1 clove garlic, minced
- 1 1/2 cups chicken broth
- 3 tablespoons fresh basil, chopped
- 1/2 cup parmesan cheese
- salt and pepper, as needed
In a saucepan, melt butter over medium high heat. Add orzo and saute until it starts to brown. Add garlic and saute for another minute reducing heat to medium. Add chicken broth, salt and pepper.
Cover and simmer for approx 9 minutes, until pasta is cooked, stirring one or twice to prevent sticking. Stir in the basil and parmesan cheese and remove from heat. Set aside for 2-3 minutes before serving.
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On the blog... one year ago: Ground Beef Dirty Rice
Two years ago: Penne Pasta with Chicken and Asparagus
Three years ago: Foil Pack Steamed Vegetables
This recipe is shared at: The Better Baker,