Photo: Orzo with Parsley and Lemon Zest Recipe
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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By Kristineb71
Spokane, WA
on June 28, 2012
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I've made this recipe many, many times and my husband and I have always love it! It's so light and tasty. We enjoy it both warm or cold. It's a great accompaniment to any meal!
By lisachh_11731796
Holland, OH
on October 05, 2011
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Good flavor. Only used one lemon and added feta. Next time will use less parsley.
By jltrunko@twcny....
Chittenango, NY
on June 23, 2010
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Love how easy it is to make this dish. Nice quick side dish.
Read all 34 reviews