Monday, May 16, 2011
orzo with parsley and lemon zest
I was so glad Melissa made this side dish for the meal swap because I've never made orzo before. Now I will! This was a terrific, refreshing side dish. Perfect for a summer meal. I bet you could toss in any vegetables to your liking, too!
orzo with parsley and lemon zest (Melissa found this recipe at FoodNetwork.com)
1/2 pound orzo
1 tablespoon extra virgin olive oil
2 large lemons, zested
1/3 cup chopped flat leaf parsley, a couple of handfuls
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.