Something magical happens when you take a single skillet, add some aromatics (hellloooo, onion and garlic), little orzo pasta, fresh broccoli, some lemon zest, vegetable broth, and parmesan cheese. Something really, really magical.
It turns into a creamy, bright one-pan pasta dish with just enough silky sauce and broccoli bites throughout. And can you guess what’s even more magical?
Having only ONE PAN to wash when it’s all said and done. That’s the best kind of meatless meal around!
This means more time to head outside on that evening walk or snuggle up under a blanket with a Netflix binge. It really doesn’t matter what your after-dinner plans are, just know you’ll get to ’em just that much faster with this recipe.
It’s going to become your go-to dinner for the nights when you’re running from one thing to the other, the nights when you want to order takeout SO BAD because you can’t imagine making anything for dinner, and the nights when you’re craving some pasta and veggies.
There won’t be a time you won’t be turning to this quick under-30-minute pasta recipe, so let’s get started!
One-Pot Orzo Ingredients
Not only is there the whole one-pan thing to love about this recipe, it’s also made with simple pantry ingredients that I’m willing to bet you already have on hand.
- Garlicand Yellow Onion – my divine duo working together to create a flavorful base for the sauce, pair it with my other favorite flavor boosters (especially in pasta) – red pepper flakes and salt.
- P.S. you could also use shallots in place of the yellow onion, they’re a little milder and a touch sweeter. Leeks would also be a yummy substitute!
- Butter! It would be very off-brand to make a pasta recipe that didn’t include butter. It adds a silky richness to the sauce.
- Lemon – using both lemon zest and juice (because why would you not take advantage of the entire fruit?!), they add brightness to the pasta making it feel super springy. It also adds some acid and pairs beautifully with broccoli.
- Parmesan Cheese – use grated parmesan cheese for this recipe so it incorporates best into the sauce. No grated parm? Use finely shredded parmesan cheese. Be sure you’re using vegetarian cheese if needed.
- White Wine – we start the sauce by deglazing the pan with wine for the ultimate flavor experience. If you don’t have, or don’t want to use wine, simply replace this step with vegetable broth or stock.
- Broccoli – Use good ol’ standard broccoli florets in this recipe. You can also sub in frozen broccoli, too!
- Orzo Pasta – What even is orzo? Orzo is simply the shape of pasta. It is small and thin, kind of resembling long-grain rice. This small pasta shape is often used in soups. I like using it in pasta salads, too. It’s a fun way to mix up your traditional pasta recipes.
- Vegetable Stock – I love using stocks or broths in one-pot pasta recipes because it adds more FLAVOR. Of course, if you don’t have any vegetable stock you can use water. You can also substitute with chicken stock, however, that will mean this recipe is no longer vegetarian.
How Easy is this Orzo Pasta Recipe?
I said easy, and I mean easy. I am really not even sure how a one-pot pasta recipe could be anything BUT easy, but I suppose that’s an investigation for another time because we’re here to make this broccoli parmesan version, so let’s do it already!
Start by melting the butter in the pan, which is going to be the base for cooking the onion and garlic.
Don’t forget to start layering in the flavor as they simmer, adding in a pinch of salt and red pepper flakes. And the lemon zest. You can also go ahead and grind in some freshly ground black pepper here, too.
Then, deglaze the pan with white wine. This is just a fancy way of saying pour the wine in and scrape up any browned-on bits of onion that may be in the pan because they add a ton of FLAVOR.
Let the wine reduce down slightly, which, you guessed it, is going to add another layer of flavor to the sauce.
Add the vegetable stock and bring it to a boil, then add the orzo pasta. You could add them both at the same time, but I’ve found making sure the stock is boiling first yields much more consistent cook times.
Be sure to read the package directions, as cook times between brands of pasta will vary. With about 6 minutes left in the cooking time of the orzo, add the broccoli florets and allow them to cook in with the pasta.
Once the orzo is al dente and the broccoli florets are tender, remove from heat and stir in the parmesan and squeeze half of the fresh lemon into the pasta. Stir until it’s all incorporated and ready to serve!
But wait…about that, we’re not quite done, because I have one little addition that takes this pasta dinner over the top in texture and flavor…
Parmesan Breadcrumbs
While you don’t HAVE to serve it with parmesan breadcrumbs, I kind of think you’d be crazy not to. Kidding. Kind of.
Because the addition of these crisp, toasty parmesan breadcrumbs adds flavor and texture to the pasta that’s unmatched. Kind of like breadcrumbs on mac and cheese. But better.
Before I hear a lot of ‘now it’s not a one-pan recipe though!’ and angry backlash, let me clear it up. Yes, you could make these in a separate pan if you wanted. OR… or you can make the parmesan breadcrumbs in the same skillet you’ll make the pasta in before you make the pasta.
Making them first is the best way because after you toast up the breadcrumbs in some butter, then you want them to cool slightly before stirring in the parmesan cheese, this gives built-in cool time. Otherwise, if you add the parm to warm breadcrumbs, you can end up with a gloopy mess.
So while the toasted breadcrumbs cool off slightly in a bowl, continue making the pasta in the skillet, just be sure to wipe out any remaining crumbs before you start the pasta process.
How to Make Breadcrumbs
Melt the butter in the skillet over medium-low heat, then add in the panko breadcrumbs and a pinch of salt, stirring to completely coat with the melted butter. Cook for 3-4 minutes, stirring occasionally, making sure the crumbs are getting toasted brown. Stirring less gives them more of an opportunity to turn golden brown.
Once toasted, remove from the pan and set aside to cool. When they have cooled, stir in 1/4 cup of the parmesan cheese until fully incorporated, and top the pasta.
What should I serve with this pasta?
I would recommend something lighter, and vegetable-heavy to balance it out (although sometimes you just need the carbs and I GET THAT). Here are a few suggestions:
- Whole Roasted Cauliflower
- Spring Vegetable Salad
- Simple Dijon Salad
- If you have meat-eaters, add in some sliced chicken or serve with crispy parmesan breaded chicken. You can use the breading base from this fish recipe – or hey, make some Rosemary Parmesan Crusted Fish to pair with it!
- Grilled shrimp would be delicious alongside this pasta if you enjoy seafood.
Frequently Asked Questions
You can easily wilt in spinach at the end of the cooking time. You can also add frozen peas or corn.
You sure can, just note that it will no longer be vegetarian if you do so (unless of course, you’re adding in some crispy tofu). If you’re a meat eater, crispy chicken or grilled shrimp would be an excellent pairing.
More One-Pot Recipes to Love
- Creamy Tomato Spinach Gnocchi
- Orecchiette Pasta with Broccolini and Sun-Dried Tomatoes
- Classic Vegetarian Chili
- Loaded Vegetable Lentil Soup
- Broccoli Cauliflower Cheese Soup
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe One-Pot Parmesan Orzo with Broccoli
Ingredients
- 5 Tablespoon unsalted butter, divided
- 3/4 cup panko breadcrumbs
- 3/4 cup grated parmesan cheese*, divided
- 1/2 cup yellow onion or shallot, diced
- 5-6 garlic cloves, minced
- Pinch red pepper flakes
- 1 1/2 tsp kosher salt, or to taste
- Freshly ground black pepper, to taste
- 1/3 cup white wine
- 4 cups vegetable broth or stock
- 1/2 tsp lemon zest
- 12 oz. orzo pasta
- 4 cups broccoli florets, heaping cups
- 1/2 lemon, juiced
Equipment
Instructions
Parmesan Breadcrumbs
- Keep this recipe one pan by making the parmesan breadcrumbs first, otherwise you can toast them in a small skillet while the pasta cooks.
- Melt 1 tablespoon of the butter in the skillet over medium-low heat. Add in the panko breadcrumbs and a pinch of salt, stirring to completely coat with the melted butter. Cook for 3-4 minutes, stirring occassionally, making sure the crumbs are getting toasted brown. Once toasted, remove from the pan and set aside.3/4 cup panko breadcrumbs
- Once the breadcrumbs have cooled, stir in 1/4 cup of the parmesan cheese until fully incorporated. You'll top the finished pasta with this.
Parmesan Orzo
- If you made the breadcrumbs in the same skillet you'll use for the pasta, take a paper towel and remove any breadcrumb residue (butter is OK, you just don't want crumbs).
- In a large skillet or dutch oven, heat over medium heat, melt the remaining 4 tablespoons of butter. Add in the diced onion and a pinch of salt, cooking for 2-3 minutes until tender. Add the garlic, red pepper flakes, and freshly ground black pepper. Cook for 1 minute.1/2 cup yellow onion or shallot, 5-6 garlic cloves, Pinch red pepper flakes, 1 1/2 tsp kosher salt, Freshly ground black pepper
- Add the wine to the skillet, scraping any bits to deglaze the pan as needed. Let it simmer and reduce down for 1 minute. Add the vegetable broth and lemon zest, bringing it to a boil.1/3 cup white wine, 4 cups vegetable broth or stock, 1/2 tsp lemon zest
- Once boiling, add the orzo to the skillet and cook al dente, according to the package directions.12 oz. orzo pasta
- With 5-6 minutes remaining in the cooking time of the pasta, add the broccoli to the skillet. Once the orzo is al dente and the broccoli is tender, remove the skillet from heat. Stir in the remaining grated parmesan cheese and a squeeze of lemon juice. Stir to combine, and be sure to taste for salt levels, adding more as needed.4 cups broccoli florets, 1/2 lemon
- Plate and serve with the toasted parmesan bread crumbs as desired. Enjoy!
Notes
- To make using 16oz pasta: increase the vegetable stock to 5 cups total, and add an additional 1/4 cup parmesan cheese. Adjust salt based on taste, likely an additional 1/2 tsp kosher salt. This will be pasta-focused, however, you can add an additional cup of broccoli.
- To use frozen broccoli: add the frozen florets with 2-4 minutes remaining in the orzo cook time.
- *Look for cheese specifically labeled vegetarian, if needed.
I made this tonight for my family and it was a big hit! Great meal to make for parents of young kids doing Baby led weaning.
Great for leftovers! All the flavors worked so well together and I will definitely be making this again!
Also the crispy breadcrumbs on the top are a must!
That’s so awesome to hear! Thanks, Beth, I’m so glad everyone enjoyed!
Easy. Quick. Delicious. This is a great dinner for any night of the week. I made the breadcrumbs first and it worked out great; one pot indeed!!
So glad it all worked out and you enjoyed! Thanks for sharing, Molly!
This recipe was super easy, and equally delicious! The only thing I didn’t love about it, was that it was gone so quickly (proof that my boyfriend loved it just as much). If you live with a tall man, or teenagers, do yourself a favor and double this recipe!
Haha, so true!! Thanks so much, Sara!
Just made this recipe, and can’t wait to try it tonight for dinner! Do you think this would freeze well?
Hi Sienna – great question! I haven’t tried it myself but I do think it would freeze just fine. Let us know if you give it a try. Enjoy!
I love how easy this recipe is! It was super simple to turn vegan by using vegan butter and vegan parmesan. Loved the addition of the breadcrumbs and LOVED that it was just one pot! Definitely will make again.
Yay! I’m so glad to hear that you were able to easily make it vegan, that’s so exciting! Thanks so much for commenting, I really appreciate it!
Wow!! One of the best dishes I have ever made. It’s all for me as I’m single and how lucky am I? I didn’t have vegetable broth so I used chicken broth. I also subbed in some asparagus and some zucchini along with the broccoli. I don’t love deviating so much from recipes, but I also like to use up what I have on hand. I can see how this recipe would be a real crowd-pleaser. I will definitely make this again. Try this recipe. You will be glad you did. Thank you!!
Thank you so much, Jackie! I’m so glad to hear you loved it. I’m all about using what you have too, and I’d imagine the asparagus and zucchini were also delicious in it!
Very easy recipe! Yummy flavor! Nice and light for easy dinner. Paired it with a Caesar salad!!
Yummy! Thank you so much, Maddy!
I am making this for the third time in a month. Absolutely divine and the Meyer lemons from my tree make it all the more sublime 🥰
Oh, I love that, Jennifer! Thanks so much for your comment, so happy to hear you’re loving it!
Not sure what happened, but after the orzo cooking time was done there was still a tone of broth left – I ended up having to strain it. Still good, but I’m sure it would be creamier and even better if it had cooked down correctly. Any idea why this may have happened? I used the correct amount of broth. Thanks!
Hi Bianca – I’m sorry to hear you had a lot of leftover liquid. You used 12 ounces of orzo? Did you cover the pan?
I did not, as it does not say to cover anywhere in the instructions 🙁
Sorry for the confusion – you’re right, it’s best to NOT cover it which is why I wanted to clarify you hadn’t. I’m not quite sure what could have happened if the ratio of pasta to liquid was the same other than if the orzo you used just didn’t absorb as much. Again, so sorry that happened!
I made this and it was so creamy and delicious! I used roasted and blitzed almonds in place of breadcrumbs for the topping and that was amazing
Sounds delicious! Thanks so much!
Excellent one pot dish! I did feel like it was missing something though, maybe some white beans or some other protein. I’ll add that next time and reduce the amount of butter. Super delicious but a bit too rich for me!
Thanks for the feedback, Shannon! White beans would be great to stick with vegetarian if needed, otherwise shrimp or chicken could be good, too.
delicious!!! I usually don’t use the breadcrumbs but i’m not sure i’m making them right lol. Other than that, a fan favorite in my household!
So glad to hear you all love it! If you ever have any questions about the breadcrumbs, let me know!
I cooked this pretty much as written – choosing shallots over yellow onion – and topped it with vegan chicken. It was great! Tangy, and tasty, and hearty without feeling overly rich. Definitely one of those dishes that comes together REALLY fast once everything is prepped and you’re ready to go. I left off the breadcrumbs because I was lazy, but next time I will def make them because I feel like their texture would really add to the dish.
Thanks so much for sharing, Sarah!
This is absolutely delicious- I’ve made it 3 times now! The only thing I would change is the amount of vegetable broth/stock- I do not think you need 4 cups. I think 3 cups is plenty! Thank you for this delicious recipe!!
I’m so glad you enjoy it! Thanks for the feedback about the liquid, too!
Delicious and very easy recipe to follow. The toasted breadcrumbs really make this a great meal! Works great as a main dish or a side!
I’m so glad to hear you enjoyed it! Thanks, Becki!
Made this last night using a full pound of orzo with the suggested 5 cups liquid. I found my orzo to need more liquid at the end of the suggested cooking time. I had heavy cream on hand so I added that in slowly until my orzo finished cooking and then added the remaining ingredients. Very tasty.
Thanks for sharing, Lauren! Glad you enjoyed it!
I can’t add any more than previous commenters, except this is a 5 star recipe, hard stop! Love love love this dinner! Thank you!
Thanks, Wendy! I’m so glad to hear you love it! I really appreciate you taking the time to leave a review, too!!
Just wanted to share that I made this tonight and it was one of the best, easiest recipes I’ve made in sooo long. Can’t believe how good it was, and so easy! Thank you so much for sharing it!
This made my day – thank you so much for your review, Adrienne. I am so glad you enjoyed it!
This recipe is fantastic, thank you so much. I’m always looking for new recipes for meal preping and this is perfect!
So glad to hear! Thanks, Jesi!
This is very good. Easy to make and not to heavy. I have made several times.
I’m so glad to hear you enjoy it! Thank you so much for taking the time to leave your review, Somer!
We’ve made this twice now- once as written and once in the crockpot. We fried up the onions and garlic according to the recipe, then put that along with the stock and orzo into the crockpot on high for 2.5 hours. Then added the broccoli and left for another half hour. Added the lemon juice and parm at the end before serving and skipped the breadcrumbs. Just as delicious! Crowd favorite even among my kiddos!
Awesome, it’s so helpful to hear how you made it in the crockpot too! Thanks for sharing!! I’m so happy it’s a crowd favorite 🙂