Broccoli and Orzo

Broccoli and Orzo is a simple, kid-friendly side dish that pairs orzo—a rice-shaped pasta—with fresh broccoli, garlic and olive oil. It comes together quickly, makes a great accompaniment to chicken or fish, and can easily be scaled up to serve as a light main course.

This recipe is versatile and forgiving: any small pasta shape can replace orzo if preferred. The dish is best when the broccoli is steamed until just tender and the garlic is lightly golden. A bit of reserved cooking water helps bind the pasta and broccoli so the finished dish is moist without being soggy.

Recipe Overview

Total time: 15 minutes
Yield: 4 servings
Serving size: 3/4 cup
Calories per serving: 159 kcal

Ingredients

4.5 oz uncooked orzo pasta
2 cups fresh broccoli florets (trim stems, use florets only)
4 cloves garlic, smashed and finely chopped
3 tsp extra virgin olive oil
Salt and freshly ground black pepper, to taste

Instructions

Trim and prepare the broccoli: remove stems, cut the florets into small pieces and season lightly with salt.
Steam the broccoli in a covered pan with a little water until just tender. Be careful not to overcook; once done, remove from heat and chop into smaller bite-sized pieces if needed.
While the broccoli steams, cook the orzo in a medium pot of generously salted boiling water according to package directions for al dente.
Before draining the pasta, reserve about 1/2 cup of the cooking liquid and set it aside.
Drain the orzo in a colander and return the empty pot to the stove. Add the olive oil to the pot and warm it over medium heat.
Sauté the chopped garlic for a few minutes until it becomes golden and fragrant—avoid burning it. Add the steamed broccoli to the pot, season with salt and pepper, and toss to combine.
Add the drained orzo back into the pot and stir well to combine all ingredients. If the mixture seems dry, add a little of the reserved pasta cooking liquid, a tablespoon at a time, until you reach the desired consistency.
Adjust seasoning to taste and serve warm. Optionally, finish with freshly grated cheese if desired.

Nutrition (per serving)

Calories: 159 kcal
Carbohydrates: 27 g
Protein: 5.5 g
Fat: 4 g
Saturated Fat: 0.5 g
Sodium: 12.5 mg
Fiber: 2.5 g
Sugar: 1.5 g

Tips and Variations

To keep the dish bright and flavorful:
– Steam broccoli only until just tender so it retains color and bite.
– Use high-quality extra virgin olive oil and freshly crushed garlic for the best aroma.
– Stir in a splash of lemon juice or a little lemon zest at the end for a fresh, bright note.
– Add a handful of toasted pine nuts or chopped toasted almonds for crunch.
– Stir in some grated Parmesan or Pecorino Romano at the end for a savory finish (optional).

Substitutions and additions:
– Swap orzo for small pasta shapes like ditalini, acini di pepe, or small shells.
– Add cooked, shredded chicken, canned tuna, or white beans to make this a heartier main dish.
– For a spicy kick, add red pepper flakes when sautéing the garlic.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a small splash of water or broth and gently warm on the stove over low heat to restore moisture. Avoid overheating to prevent the pasta from becoming mushy.

Serving Suggestions

This Broccoli and Orzo pairs well with simple grilled or roasted proteins such as chicken breasts, pan-seared fish, or a baked fillet. It also works as a warm side in a spring or summer meal alongside a green salad. For a vegetarian plate, serve it with roasted tomatoes or marinated artichokes.