Gluten-Free Lemon Parmesan Orzo with Pasta
By the Gluten Free Recipes team ·
Bright and zesty, this gluten-free pasta dish features tender GF orzo pasta coated in a vibrant lemon-parmesan sauce. It's a quick and satisfying side that bursts with fresh, savory flavors and a delightful al dente texture.
At a glance: This easy salads and sides recipe yields 4 servings in about 20 minutes (10 min prep, 10 min cook). It uses 9 ingredients — including gluten-free orzo pasta, extra virgin olive oil, garlic — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Lemon Parmesan Orzo with Pasta: When preparing this salads and sides recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only certified gluten-free broth.
Gluten-Free Notes for Gluten-Free Lemon Parmesan Orzo with Pasta: This recipe is naturally gluten-free by using certified gluten-free orzo pasta and avoiding any gluten-containing grains. Always double-check ingredient labels for certification.
Ingredients
- 8 oz gluten-free orzo pasta
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 0.5 cup gluten-free vegetable broth
- 0.25 cup fresh lemon juice
- 0.25 cup grated Parmesan cheese (or vegan alternative)
- 2 tbsp fresh parsley, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- 1
Cook the gluten-free orzo pasta according to package directions until al dente, which should take about 8-10 minutes. Drain the pasta, reserving about 1/2 cup of the starchy pasta water, and set aside.
- 2
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30-60 seconds, being careful not to burn it.
- 3
Pour in the gluten-free vegetable broth and fresh lemon juice, bringing the mixture to a gentle simmer. Let it bubble for about 2 minutes to allow the flavors to meld.
- 4
Add the drained gluten-free orzo pasta to the skillet with the broth mixture. Stir in the grated Parmesan cheese (or vegan alternative), chopped fresh parsley, salt, and black pepper. Toss everything together until the pasta is well coated and the cheese has melted into a creamy sauce, about 1-2 minutes.
- 5
If the sauce seems too thick, gradually add a tablespoon or two of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve immediately.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Freshly grated Parmesan melts better and has far more flavor than pre-grated powders.
- Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
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