RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4307
| View Recipe |
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| Recipe Name: |
Orzo with Parsley and Lemon Zest - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Pasta |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
12.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.67
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with Chicken Scarpariello. |
| Comments: |
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Ingredients:
0.25 Cup parsley, flat-leaf finely chopped
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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. |
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| Nutrition per Serving: |
| Calories: |
174 |
Total Carbs: |
32.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
3.9 |
Protein: |
4.97 |
| Fiber: |
4.85 |
Sodium: |
1.75 |
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