Herb Butter Orzo Pasta (Print Version)

Silky orzo pasta with aromatic butter and herbs, ideal for a Mediterranean-inspired table.

# Components:

→ Pasta

01 - 1 cup orzo pasta

→ Herb Butter

02 - 3 tablespoons unsalted butter
03 - 2 tablespoons fresh parsley, finely chopped
04 - 1 tablespoon fresh basil, finely chopped
05 - 1 tablespoon fresh chives, finely chopped
06 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
07 - 2 cloves garlic, minced
08 - Zest of 1/2 lemon

→ Seasoning

09 - 1/2 teaspoon salt, plus additional for pasta water
10 - 1/4 teaspoon freshly ground black pepper
11 - 2 tablespoons grated Parmesan cheese (optional)

→ Liquid

12 - 2 cups vegetable broth or water

# Directions:

01 - Bring a medium saucepan of salted water or vegetable broth to a boil. Add orzo and cook until al dente according to package directions, about 8 to 10 minutes. Drain, reserving 1/4 cup of the cooking liquid.
02 - In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant but not browned.
03 - Add chopped parsley, basil, chives, and thyme to the skillet. Stir and cook for 1 minute to develop flavor.
04 - Add the drained orzo to the skillet and toss to coat in herb butter.
05 - If the mixture appears dry, stir in a splash of the reserved cooking liquid.
06 - Add lemon zest, salt, black pepper, and Parmesan cheese if using. Mix gently until fully blended and creamy.
07 - Taste and adjust seasoning as desired. Serve immediately, garnished with additional fresh herbs.

# Expert Advice:

01 -
  • The blend of herbs and butter tastes like a chef's secret, but comes together in minutes.
  • This orzo has rescued more weeknight dinners than I can count—versatile, creamy, and crowd-pleasing every time.
02 -
  • Don’t turn your back on the garlic or it’ll go from fragrant to bitter in an instant.
  • Using broth instead of water makes all the difference for richer flavor with almost no extra effort.
03 -
  • The flavor blooms brightest when herbs hit the butter, not the hot pasta—let them sizzle briefly for full effect.
  • Stir continuously when adding garlic and herbs so nothing sticks or burns—a minute of attention saves the dish.
Return