Herbed Lemon Orzo

2 Reviews
From: EatingWell Magazine May/June 1997

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

Ingredients 4 servings

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  • 1 1/2 cups orzo
  • 3 tablespoons chopped fresh parsley
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 teaspoon freshly grated lemon zest
  • Salt & freshly ground pepper, to taste

Preparation

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  1. 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 information

  • Per serving: 239 calories; 3 g fat(0 g sat); 10 g fiber; 45 g carbohydrates; 8 g protein; 4 mcg folate; 0 mg cholesterol; 0 g sugars; 238 IU vitamin A; 4 mg vitamin C; 5 mg calcium; 0 mg iron; 147 mg sodium; 17 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch

Reviews 2

April 13, 2012
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By: shawneegirl
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!
July 19, 2010
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By: EatingWell User
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.