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Ingredients
- 340 orzo
- 2 tbsp extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 3 cups mushrooms
- 1/4 to taste kosher salt and black pepper
- 1/2 tsp red pepper flakes (optional)
- 1 whole lemon (optional)
- 1/2 cup grated Parmesan (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the orzo until just al dente; reserve 1 1/2 cups pasta water, then drain.
Meanwhile, heat olive oil in a large skillet over medium heat. Cook the mushrooms until tender and lightly browned.
Add garlic and cook 30–60 seconds until fragrant without browning.
Add red pepper flakes if using and a splash of reserved pasta water.
Add the drained orzo to the skillet and toss over medium-low heat, adding reserved pasta water a little at a time until the sauce coats the!pasta.
Taste for salt and pepper. Finish with Parmesan only if included in the ingredient list and serve immediately.
Nutrition per serving
385
Calories
14.5g
Protein
58g
Carbs
11g
Fat
Chef's Notes & Storage
Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.
