Orzo with Parsley and Lemon Zest

Rachael Ray

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: No Smoke and Mirrors, Just Dinner

Picture of Orzo with Parsley and Lemon Zest Recipe Photo: Orzo with Parsley and Lemon Zest Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 33 Reviews
Total Time:
17 min
Prep
5 min
Cook
12 min
Yield:
4 servings
Level:
Easy
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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

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.

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Newest Ratings and Reviews

Read all 33 reviews

  • on October 05, 2011

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    Good flavor. Only used one lemon and added feta. Next time will use less parsley.

    people found this review Helpful.
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  • on June 23, 2010

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    Love how easy it is to make this dish. Nice quick side dish.

    people found this review Helpful.
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  • on June 21, 2010

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    I used cilantro and the lemon zest and juice. It was really good. Next time I think I will add chopped asparagus.

    people found this review Helpful.
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Next Recipe

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