Lemon Parmesan Orzo Pasta

It's March and I'm ready for a little sunshine and warmer weather.  Obviously have no control of either but I can offer you something bright and sunny for your dinner table.

This lemon parmesan orzo pasta is exactly what I needed to get myself into the spirit of Spring.  Over the next couple of days, the temperatures are expected to reach into the high 70s too.  That should help me to get into Spring mode. 

Lemon Parmesan Orzo Pasta

• 1/2 tablespoon olive oil
• 1/2 tablespoon butter
• 1 cup orzo pasta
• 1 large clove garlic, minced (about 2 teaspoons)
• 1¾ cups chicken broth or stock
• ⅓ cup grated Parmesan cheese
• 1 tablespoon fresh basil leaves, minced
• 1 teaspoon fresh lemon juice
• 1 teaspoon lemon zest
• ¼ teaspoon salt
• Freshly ground black pepper, to taste

Melt together oil and butter in a medium pot over medium heat. Pour orzo into pot and cook while stirring until it begins to toast, about two minutes. 

Clear a spot in the center of the pot, add minced garlic, and stir for 30 seconds before incorporating into orzo.

Stir chicken broth into orzo, increase heat to high, and bring to a boil. Reduce to a low simmer and cook until orzo reaches desired tenderness and most of the liquid has been absorbed, for about 8 to 10 minutes.

Remove pot from heat and stir in Parmesan cheese, fresh thyme, lemon juice, lemon zest, salt, and pepper. Taste and adjust seasonings, as desired.

Serve warm.

My daffodils have started blooming, the grass starts is beginning to green up and the trees have started budding.  I could not be more excited to see spring arrive. 

Ciao!