Description
1 cup orzo pasta
2 tablespoons unsalted butter
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
Directions:
Cook the orzo pasta according to the package directions in salted water until al dente, about 8-10 minutes. Drain and set aside, reserving a bit of pasta water.
In a large skillet, melt the butter over medium heat. Add the heavy cream, garlic powder, dried basil, and thyme. Stir to combine and bring to a gentle simmer.
Once the cream begins to thicken, stir in the Parmesan cheese and continue to cook for another 2-3 minutes, until the sauce is creamy.
Add the cooked orzo pasta to the skillet and toss to coat with the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water to reach your
desired consistency.
Season with salt and pepper to taste, then garnish with fresh parsley before serving.
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Kcal: 280 kcal per serving
Servings: 4
