10-12 oz orzo (1 to 1 1/2 cups dry)
4-6 Tablespoons butter, melted
1 lemon, zested and juiced
4 cloves of fresh garlic, grated or finely chopped
1/2 c. freshly grated Parmigiano Reggiano cheese
1/4 c. chopped flat-leaf parsley
Freshly ground pepper
Boil orzo until al dente, drain completely so no excess water remains. Set aside.
Meanwhile zest your lemon and set aside, then juice the lemon (don't do this in reverse order -- it doesn't work very well!). Chop up the parsley and freshly grate the cheese.
Melt butter in a large frying pan. When butter is melted, add the grated or chopped garlic and cook until tender, but not toasted (about a minute). Add your cooked pasta, lemon zest, and lemon juice to taste (I start with about a Tablespoon and add more). Season with pepper and cook and stir the pasta until well coated and butter is absorbed. Add the cheese and stir. Place the orzo in a serving dish, top with parsley and additional grated cheese if desired.
Other than cooking the orzo (which can be done ahead of time), this dish takes about 5 minutes to make!
Try it with a splash of white wine added before adding the cheese!
Great as a side with chicken or fish!