Creamy Lemon Herb Rice Shaped Pasta

Bring a large pot of salted water to a boil and cook rice shaped pasta (orzo) for 8-10 minutes until al dente.

While the pasta cooks, melt unsalted butter in a medium skillet over medium heat.

Add minced garlic and cook for about 1 minute until fragrant, taking care not to brown it.

Pour in chicken broth or vegetable broth and simmer for 2-3 minutes to reduce slightly.

Stir in heavy cream, lemon zest, and fresh lemon juice, and cook for 1-2 minutes until the sauce begins to thicken.

Drain the cooked orzo and add it to the skillet, stirring to coat the pasta in the creamy lemon sauce.

Stir in grated Parmesan cheese until melted and smooth.

Fold in fresh chopped parsley, then season with salt and black pepper to taste.

Serve immediately alongside your choice of protein or a green salad.