Creamy Lemon Orzo Pasta with Corn comes together easily in one pan. With bright flavors, hearty corn, and creamy melted parmesan, this flavorful side dish pairs perfectly with all of your weeknight dinners.
Chop onion and saute with 2 tablespoons of butter for 5 minutes on medium heat in a deep skillet or pot.
Add 1 cup of orzo pasta, corn, and the remaining 2 tablespoons of butter and cook for an additional 5 minutes to toast the pasta, stirring often. This will give the orzo a deep, nutty flavor.
Add water and cook on medium low heat uncovered. Simmer 8-10 minutes until the orzo is al dente, stirring often. It should become very creamy.
Turn off heat, add lemon zest and juice, and parmesan cheese. Stir to combine. Taste for salt.
Divide the orzo among bowls and top with remaining fresh basil and add additional parmesan, if desired.
Add your favorite protein like chicken, salmon, shrimp, crispy bacon, or steak. You can also add in a few handfuls of spinach, shredded zucchini, other fresh herbs, or roasted baby tomatoes.To store, keep the cooked and cooled leftover orzo in a sealed container in the fridge for 3 to 5 days.To reheat, add the leftovers to a skillet over medium heat with a little water until it’s warmed through.