"Hunger is the best sauce in the world."--Cervantes

Orzo with Parsley and Lemon Zest  Recipe

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This recipe for Orzo with Parsley and Lemon Zest , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannie (Mills) Sieferman
Added: Sunday, March 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb orzo
Coarse salt
1 tbsp extra-virgin olive oil
2 large lemons, zested
Black pepper
1/4 c finely chopped flat leaf parsley

Directions:
Directions:

Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.

Number Of Servings:
Number Of Servings:
4

 

 

 

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