Lemon zest and fresh parsley brighten up plain-Jane orzo for a great side dish you'll find yourself adding to your repertoire. Source: EatingWell Magazine, May/June 1997

EatingWell Test Kitchen


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; 2.9 g total fat; 0.3 g saturated fat; 147 mg sodium. 17 mg potassium; 44.6 g carbohydrates; 10.4 g fiber; 8.1 g protein; 238 IU vitamin a iu; 4 mg vitamin c; 4 mcg folate; 5 mg calcium; 2 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
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
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