Orzo with Parsley and Lemon Zest
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 253
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 46
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 233
- Total: 17 min
- Prep: 5 min
- Cook: 12 min
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.