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


Credit: Jason Donnelly

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; carbohydrates 44.6g; dietary fiber 10.4g; sugars 0.1g; fat 2.9g; saturated fat 0.3g; vitamin a iu 237.6IU; vitamin c 4.4mg; folate 4.3mcg; calcium 5mg; iron 0.2mg; magnesium 1.6mg; potassium 17.4mg; sodium 147mg.

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
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
This was delicious!! It was warm and comforting, yet the lemon and dill added such a brightness to a gloomy day. My changes: I added an extra 2 TBS of lemon and used celery instead of fennel (just couldn’t find any). It was a reimagined chicken noodle soup... this is a keeper!! 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