Lemon zest and fresh parsley brighten up plain-Jane orzo for a great side dish you'll find yourself adding to your repertoire.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1997


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Cook orzo in a large pot of boiling salted water until al dente, 7 to 9 minutes. Drain and transfer to a serving bowl. Stir in parsley, oil and lemon zest. Season with salt and pepper.


Nutrition Facts

239 calories; protein 8.1g 16% DV; carbohydrates 44.6g 14% DV; dietary fiber 10.4g 42% DV; sugars 0.1g; fat 2.9g 5% DV; saturated fat 0.3g 1% DV; cholesterolmg; vitamin a iu 237.6IU 5% DV; vitamin c 4.4mg 7% DV; folate 4.3mcg 1% DV; calcium 5mg 1% DV; iron 0.2mg 1% DV; magnesium 1.6mg 1% DV; potassium 17.4mg 1% DV; sodium 147mg 6% DV; thiaminmg.

Reviews (2)

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Rating: 3 stars
I made the pasta exactly as the recipe calls but it is a little bland. It doesn't taste bad but it isn't great. I would have liked to taste more of the herbs. Perhaps it would taste better if you add some herbs other than parsley. Read More
Rating: 5 stars
Yummy! After reading the review for this I decided to try it with some changes...I added a tad of fresh garlic (1/2 clove finely minced) and fresh dill (same amount as the parsley). I also added a tad of olive oil and 2 Tbsp. of the pasta cooking liquid. This side dish was REALLY great!! We enjoyed it very much!! Pros: Easy delicious low-cal Cons: None! Read More