My Weeknight LemonGarlic Broccoli and Orzo Bright Cheesy

Name: My Weeknight LemonGarlic Broccoli and Orzo Bright Cheesy
Ingredients: 12 oz orzo (340 g); 2 cups low-sodium chicken or vegetable broth (480 ml) OR 6–8 cups salted water for boiling (if using water, add 1–1½ tsp salt per 4 cups); 4 cups broccoli florets (about 360 g), trimmed into bite-size pieces; Salt (to taste); Black pepper (freshly ground); 3 tbsp extra-virgin olive oil (45 ml); 3 cloves garlic, thinly sliced or minced (about 9–12 g); Zest of 1 lemon (about 1 tsp); 2 tbsp fresh lemon juice (30 ml); ½ cup freshly grated Parmesan cheese (about 50 g), plus extra for serving; 2 tbsp chopped fresh parsley (optional, about 8 g); 1–2 tbsp reserved pasta cooking water (as needed to loosen); Red pepper flakes (optional pinch); Optional: 2 cups cooked shredded chicken or 1 can chickpeas (15 oz / 425 g), drained and rinsed; Optional: 1–2 tbsp toasted pine nuts or walnuts (for crunch)

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Bright weeknight Broccoli and Orzo tendercrisp broccoli lemon garlic and Parmesan in one pan Easy fresh and ready in 35 minutesget my tips inside

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Ingredients

12 oz orzo (340 g)
2 cups low-sodium chicken or vegetable broth (480 ml) OR 6–8 cups salted water for boiling (if using water, add 1–1½ tsp salt per 4 cups)
4 cups broccoli florets (about 360 g), trimmed into bite-size pieces
Salt (to taste)
Black pepper (freshly ground)
3 tbsp extra-virgin olive oil (45 ml)
3 cloves garlic, thinly sliced or minced (about 9–12 g)
Zest of 1 lemon (about 1 tsp)
2 tbsp fresh lemon juice (30 ml)
½ cup freshly grated Parmesan cheese (about 50 g), plus extra for serving
2 tbsp chopped fresh parsley (optional, about 8 g)
1–2 tbsp reserved pasta cooking water (as needed to loosen)
Red pepper flakes (optional pinch)
Optional: 2 cups cooked shredded chicken or 1 can chickpeas (15 oz / 425 g), drained and rinsed
Optional: 1–2 tbsp toasted pine nuts or walnuts (for crunch)