# What You'll Need:
→ Pasta
01 - 1 and 1/2 cups orzo pasta
02 - 4 cups vegetable broth or water
→ Roasted Garlic
03 - 1 whole head garlic
04 - 1 teaspoon olive oil
→ Herbs & Seasoning
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh basil, finely chopped
07 - 1 teaspoon fresh thyme leaves
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/2 teaspoon lemon zest (optional)
→ Finish
11 - 2 tablespoons unsalted butter or olive oil
12 - 1/4 cup grated Parmesan cheese (optional)
# Directions:
01 - Preheat oven to 400°F. Slice the top from the garlic head to expose cloves. Drizzle with olive oil, wrap tightly in foil, and roast for 25 minutes until soft and golden.
02 - While garlic roasts, bring vegetable broth or water to a boil in a medium saucepan. Add orzo and cook uncovered for 8-10 minutes, stirring occasionally, until just al dente. Drain orzo, reserving 1/4 cup cooking liquid.
03 - Once garlic is roasted, squeeze softened cloves from skins into a bowl and mash to a smooth paste.
04 - In a large skillet over medium heat, melt butter or warm olive oil. Stir in mashed roasted garlic. Sauté for 1 minute until aromatic.
05 - Add cooked orzo, reserved cooking liquid, chopped herbs, salt, pepper, and lemon zest to the skillet. Toss gently until mixed and heated through, about 2 minutes.
06 - Remove skillet from heat. Fold in grated Parmesan if desired. Season to taste and serve hot, garnished with additional fresh herbs.
