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; total fat 2.9g 4% DV; saturated fat 0.3g; cholesterolmg; sodium 147mg 6% DV; potassium 17mg; carbohydrates 44.6g 14% DV; fiber 10.4g 42% DV; sugarg; protein 8.1g 16% DV; exchange other carbs 3; vitamin a iu 238IU; vitamin c 4mg; folate 4mcg; calcium 5mg; ironmg; magnesium 2mg; thiaminmg.

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