Herb-Roasted Garlic Orzo (Printable Version)

Orzo pasta blended with roasted garlic and herbs for a light, flavorful Mediterranean side or main.

# What You'll Need:

→ Pasta

01 - 1 and 1/2 cups orzo pasta
02 - 4 cups vegetable broth or water

→ Roasted Garlic

03 - 1 whole head garlic
04 - 1 teaspoon olive oil

→ Herbs & Seasoning

05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh basil, finely chopped
07 - 1 teaspoon fresh thyme leaves
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/2 teaspoon lemon zest (optional)

→ Finish

11 - 2 tablespoons unsalted butter or olive oil
12 - 1/4 cup grated Parmesan cheese (optional)

# Directions:

01 - Preheat oven to 400°F. Slice the top from the garlic head to expose cloves. Drizzle with olive oil, wrap tightly in foil, and roast for 25 minutes until soft and golden.
02 - While garlic roasts, bring vegetable broth or water to a boil in a medium saucepan. Add orzo and cook uncovered for 8-10 minutes, stirring occasionally, until just al dente. Drain orzo, reserving 1/4 cup cooking liquid.
03 - Once garlic is roasted, squeeze softened cloves from skins into a bowl and mash to a smooth paste.
04 - In a large skillet over medium heat, melt butter or warm olive oil. Stir in mashed roasted garlic. Sauté for 1 minute until aromatic.
05 - Add cooked orzo, reserved cooking liquid, chopped herbs, salt, pepper, and lemon zest to the skillet. Toss gently until mixed and heated through, about 2 minutes.
06 - Remove skillet from heat. Fold in grated Parmesan if desired. Season to taste and serve hot, garnished with additional fresh herbs.

# Additional Tips::

01 -
  • Uses easy-to-find ingredients
  • Comes together in about half an hour
  • Flexes between side dish and main course
  • Vegetarian and easily made vegan
  • Infused with deep roasted garlic flavor
02 -
  • Effortlessly doubles for a crowd
  • Naturally vegetarian and easily made vegan
  • Satisfying without being heavy
  • Excellent for meal prep
03 -
  • Do not rush the garlic roasting because you want it meltingly soft
  • Save a splash of cooking liquid for the creamiest texture
  • Taste and season at the end because the saltiness of broth and cheese can vary

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