10large basil leavesthinly sliced, approximately 1/3 cup
2tablespoonschopped Italian parsley
juice of 1 lemonapproximately 2 tablespoons
Melt 1 tablespoon butter in a large skillet over medium heat. Saute the onions, bell peppers and 3 cloves of minced garlic until almost tender. The goal is for it to still be a tiny bit crisp. Remove from heat, cover and set aside.
In a small pot, boil water and then cook the orzo. Drain the pasta in a strainer and set aside. Put the pot back on stove and melt 4 tablespoons of butter, add the lemon juice and the last 2 cloves of minced garlic. Let that warm over the stove until it is fragrant.
Pour the cooked orzo over the sauteed onion and bell pepper. Add the basil and parsley and toss gently to combine. Drizzle with the lemon butter sauce and toss once again to coat thoroughly.
Lemon Butter Orzo with Red Peppers https://barefeetinthekitchen.com/lemon-butter-orzo-with-red-peppers/