Description
This bright and flavorful orzo dish combines tender pasta with tangy artichoke hearts and fresh lemon for a Mediterranean-inspired meal that’s both satisfying and refreshing. The combination of garlic, fresh herbs, and Parmesan cheese creates a perfect balance of flavors that makes this dish ideal for weeknight dinners or entertaining guests.
Ingredients
Scale
- 1 cup orzo pasta
- 1 can (14 oz) artichoke hearts, drained and quartered
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
- Add the quartered artichoke hearts to the skillet and cook for an additional 3-4 minutes, stirring occasionally.
- Stir in the cooked orzo, lemon zest, and lemon juice. Mix well to combine all the ingredients.
- Remove from heat and fold in the chopped parsley, grated Parmesan cheese, salt, pepper, and red pepper flakes if using.
- Serve warm, garnished with extra parsley and Parmesan if desired.
Notes
For best results, use fresh lemon juice rather than bottled. You can substitute fresh basil or oregano for the parsley if preferred. This dish can be served warm or at room temperature, making it perfect for meal prep or potluck gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg
Keywords: orzo, artichokes, lemon, Mediterranean, pasta, vegetarian, quick dinner