Herbed Lemon Orzo

May/June 1997

Your rating: None Average: 4 (5 votes)

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

"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. "
Herbed Lemon Orzo

Makes: 4 servings, about 1 cup each

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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


  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.


Per serving: 249 calories; 3 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 48 g carbohydrates; 9 g protein; 2 g fiber; 77 mg sodium; 108 mg potassium.

Carbohydrate Servings: 3

Exchanges: 3 starch

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