Lemon Parmesan Sausage Orzo

This Lemon Parmesan Sausage Orzo is sure to elevate your weeknight dinners, a hearty yet bright dish that brings together tender orzo pasta, savory Italian chicken sausage, and fresh asparagus in a creamy Parmesan sauce with a burst of lemon.

 

 

It is a quick, one-pan meal, packed with flavor and is sure to become a favorite for busy nights or cozy gatherings.

 

For more dishes in this category, check out the kimchi omelet, spicy shakshuka, creamy pesto gnocchi and zucchini, and chicken and cabbage pad Thai. Now you have choices for the entire work week - you're welcome!

 

This dish is perfect for spring and summer when fresh asparagus is in season, but it's delicious year-round. It's a wonderful option for a quick family meal or an impressive dish for guests.

 

Ingredients

 

• Italian chicken sausage (no skin): Provides a savory, protein-rich base for the dish with Italian seasonings.
• Yellow onion: Adds a subtle sweetness and depth of flavor.
• Garlic: Enhances the dish with its aromatic, savory notes.
• Lemon zest and juice: Introduces a bright, citrusy flavor that lightens the dish.
• Asparagus: Adds a fresh, crisp texture and a pop of color.
• Extra-virgin olive oil: Used for sautéing and adds a rich, fruity flavor.
• Orzo: A small, rice-shaped pasta that absorbs the flavors of the dish beautifully. Creating a heartier meal that fills you up.
• Salt and freshly ground black pepper: Essential for seasoning and balancing flavors.
• Chicken stock: Adds depth and richness, making the orzo creamy.
• Parmesan cheese: Gives the dish a creamy, nutty finish.
• Fresh parsley: Adds a fresh, herbal note to the final dish.
• Capers: Provide a tangy, briny contrast that complements the lemon and sausage. Can be omitted.

 

 

Most of these ingredients are just staple ingredients, so it should be a quick and easy dinner for most people!

 

Instructions

 

In a large skillet over medium-high heat, cook the Italian sausage, and cut the sausage into minced meat with the spatula. Cook until golden, roughly 5-7 minutes (1). Then take the sausage out of the pan.

 

Reduce the heat to medium and add the chopped onion to the same skillet (2). Cook the onion until translucent, about 7 minutes.

 

Now add in the garlic, lemon zest, and chopped asparagus (3). Cook for 2 minutes, until fragrant and the asparagus gets a bright green color.

 

If needed, add more oil to the pan. Add the uncooked orzo and cook for a minute to toast (4).

 

 

Add 1 cup of the chicken stock (5), while stirring. Once the orzo has absorbed almost all the liquid, add another 1 cup of chicken stock. Continue with the last cup (6). 

 

Cook until al dente, no more than about 10 minutes total. For the last 2 minutes, add the cooked sausage to reheat (7). Taste and add more salt and pepper as needed. 

 

Once done, take it off the heat and stir in freshly grated parmesan cheese, capers (if using), lemon juice, and fresh parsley (8). 

 

 

Enjoy!

 

Substitutions

 

• Substitute the Italian chicken sausage with turkey sausage or a vegetarian sausage alternative for a different flavor profile. Minced pork or chicken could also work.
• Use broccoli florets instead of asparagus for another interesting texture. They may need a little more than 2 minutes in the saucepan.
• Replace Parmesan cheese with Pecorino Romano for a sharper taste.
• Substitute the chicken stock with vegetable stock if that is what you have. 
• Instead of the capers, you could add black olives (or nothing!). 

 

 

Variations

 

1. Make it spicy: Lemon and heat are a delicious combination. Add red pepper flakes, or use a spicy Italian sausage to give the dish some heat.
2. Make it creamy: Stir in a splash of heavy cream or a dollop of mascarpone cheese at the end of cooking for a richer sauce.
3. Add more flavor: I really love the umami of sun-dried tomatoes and black olives in a dish like this. Omit the capers so that the briney acidity doesn't take over. You can also use the oil from the sun-dried tomatoes when cooking!

 

Equipment

 

You will need

• A large skillet or sauté pan to cook everything.
• A sharp knife for chopping vegetables and sausage.
• A zester for obtaining fine lemon zest. I prefer a box grater to keep things sturdy. 
• A wooden spoon or a so-called fish-turner for stirring the ingredients together.

 

 

Storage

 

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of chicken stock or water to loosen the sauce if necessary.

 

This dish can also be frozen for up to 2 months; thaw in the refrigerator before reheating.

 

Another tip is to reheat with a large dollop of homemade pesto, so good!

 

Expert tips

 

Nobody likes overcooked asparagus. It should be tender but slightly crisp for the best texture. It doesn't need much time in the pan, and no you do not have to boil it first! It's done when the color turns bright green. 

 

It is important to stir the orzo frequently as it cooks to prevent it from sticking to the bottom of the pan. 

 

As I mentioned under Storage, homemade pesto is fantastic as an added flavor to this dish. One to two tablespoons goes a long way.

 

 

Recipe FAQs

Enjoy!

 

 

Did you like this recipe? Here are more quick dinners I think you will love:

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