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Broth Cooked Orzo With Lemon And Parsley
Ingredients
- 1 quart Vegetable stock
- 12 ounce Orzo, or possibly other small pasta
- 1 Tbsp. Extra virgin olive oil
- 2 x Garlic cloves, minced Juice of 2 lemons
- 1/2 c. Parsley, minced Salt & pepper
Directions
- Bring the stock to a boil. Add in the pasta & cook till*al dente*. Drain & reserve the stock for future use. Toss the orzo with the extra virgin olive oil & garlic. Season with the lemon juice, parsley, salt & pepper. Serve imemdiately.
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