quick dish: orzo, mushrooms + parm


posted by on Cooking for 1, healthy, quick, Vegetarian

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orzo + mushrooms

Yikes. It’s been a bit since my last post and honestly, I haven’t been cooking or experimenting in the kitchen much these last few months. Tonight involved digging through the fridge to find what produce needed to be used up and about a ½ cup of orzo left in the box. Now that it’s getting hot out, I’ll definitely be relying on some lighter pasta dishes to get by this summer! Meat lovers, add grilled chicken or sausage to this dish! This serves 1 with enough for next day leftovers. I served mine with some steamed green beans to add color + crunch.

What you’ll need:
½ cup orzo
fresh lemon
fresh grated parmesan
dried parsley
sea salt
lemon pepper
olive oil
7-8 mushrooms, halved and then cut into three pieces

– Cook your orzo as directed (you know…boiling water, set a timer, stir occasionally…)
– Meanwhile, clean and stem the mushrooms. Cut in half and then each half into thirds. Set aside.
– In a small skillet, heat up 1-2 tablespoons olive oil on medium heat.
– Add the mushrooms and season with parsley, sea salt + lemon pepper.
save that pasta water!– Once the orzo is cooked, before you drain the pasta, reserve about ¼ cup of the liquid from the pasta. This is super important unless you just love dried up orzo!
– Drain the remaining liquid from the orzo using a small strainer. Return to pot and add fresh squeezed lemon juice (to your liking). Season with a little sea salt and lemon pepper.
– Add the cooked mushrooms and toss with grated parm just until the cheese is melted. Add as much of the pasta liquid as needed to keep the orzo and cheese from drying up.
– Serve in a bowl and enjoy!

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