Lemony Orzo

By á-47

Ingredients

• 1 cup (8 oz) orzo
• 3 Tbsp. olive oil
• 1 garlic clove, sliced
• 1/2 tea. lemon zest
• 2 Tbsp. lemon juice
• 3 Tbsp. minced parsley
• 1/4 cup grated Parmesan cheese
• slivered pitted kalamata olives
• sliced green onions

Preparation

Step 1

Boil orzo until al dente; drain.

In a nonstick skillet, heat olive oil and garlic over low heat until garlic is lightly golden, about 2 minutes.

Raise heat to medium and stir in orzo, lemon zest, lemon juice and minced parsley. Cook, stirring, until pasta is hot.

Remove from heat; stir in Parmesan cheese, kalamata olives and green onions.

Add pepper to taste.