Orzo with Parsley and Lemon Zest

Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episodes: No Smoke and Mirrors, Just Dinner and No Smoke and Mirrors, Just Dinner

Orzo with Parsley and Lemon Zest

Name: Orzo with Parsley and Lemon Zest
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H17M0.000S
Yield: 4 servings
Ingredients: 1/2 pound orzo; Coarse salt; 1 tablespoon extra-virgin olive oil, eyeball it; 2 large lemons, zested; Black pepper; 1/4 cup finely chopped flat leaf parsley, a couple of handfuls

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Level: Easy
Total: 17 min

Prep: 5 min
Cook: 12 min

Yield: 4 servings

Level: Easy
Total: 17 min

Prep: 5 min
Cook: 12 min

Yield: 4 servings

Ingredients

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1/2 pound orzo

Coarse salt

1 tablespoon extra-virgin olive oil, eyeball it

2 large lemons, zested

Black pepper

1/4 cup finely chopped flat leaf parsley, a couple of handfuls

Directions

Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.