Cheesy Orzo Pasta Recipe
A four-portion side of boiled, drained pasta coated with melted Colby Jack, butter, and a little lemon zest.
Ingredients
Pasta
- 2 cups low-sodium chicken broth
- 3 cups water
- 1 1/2 cups dry orzo pasta
- 1 tablespoon butter
- 1/2 teaspoon kosher salt or less to taste
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon lemon zest
- 1 1/2 cups Colby Jack cheese freshly grated
Instructions
Boil and Finish
- Bring 2 cups broth and 3 cups water to a boil in a covered saucepan over medium-high heat, about 5–8 minutes.
- Add dry orzo and simmer uncovered for 8–10 minutes, following the package, until al dente. Stir occasionally; reserve 1/2 cup cooking liquid, then drain.
- Return pasta to the pan off heat. Stir in butter, Colby Jack, lemon zest, pepper, and salt to taste for about 1 minute until melted.
- Add reserved cooking liquid a tablespoon at a time as needed for a smooth coating. Divide into 4 side servings.
Notes
- Keep refrigerated pasta for up to 3 days; chill promptly.
- Warm with a splash of liquid and check for 165°F throughout.