Garlic Parmesan Pasta

5 from 3 votes

This Garlic Parmesan Pasta is so good. Creamy and delicious. Easy to make, comes together in just a few minutes. Full flavored, and garlicky. Complex, but not too much garlic – it’s a great balance of flavors! Perfect comfort food. The recipe box has an easy slider you can use to change the servings.

Course Side Dish

Cuisine American

Keyword garlic, parmesan, pasta

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 431kcal

Author Debi

Ingredients

1 tablespoon olive oil
2 cloves garlic pressed or minced
¼ teaspoon garlic powder
2 tablespoons butter
¼ teaspoon salt
½ teaspoon freshly ground black pepper
3 cups vegetable broth
½ lb orzo pasta
1 cup freshly grated Parmesan cheese
1/4 cup half & half
thyme leaves or chopped fresh parsley for garnish

Instructions

Heat the olive oil over medium-low heat in a large pot. Add the garlic and garlic powder and stir, for 1-2 minutes, until the garlic is fragrant. Add the butter to the garlic, and stir until melted. Add salt, pepper, and vegetable broth. Raise the heat to high and bring to a boil.
Once it’s at a rolling boil, add the orzo, and cook according to the package directions, about 9-10 minutes. Most of the liquid will be absorbed at this point. Turn the heat off, and stir in the Parmesan until completely melted. Mix in the half & half. Cover, and allow Garlic Parmesan Pasta to sit for 5 minutes. Serve immediately, garnished with fresh herbs and more fresh pepper if desired.

Notes

½ lb of orzo is half of the box of orzo. I just eyeball the half of the box when I pour it in. A little more orzo or a little less isn’t going to make a huge difference either way.

If you want to simply pour the whole box in and not have to worry about splitting the box you could, just make sure to use a big pot and double the rest of the recipe. The recipe card has an easy slider you can use to increase the amount of the orzo to 1 lb. You’ll find that slider on the servings area.

I like to use garlic powder in my recipes because it doesn’t seem to give my husband heartburn issues.

Also, I like the combination of both fresh and powdered garlic for a little bit more of a complex flavor.

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