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Orzo with Parsley and Lemon Zest*

1/2 pound orzo pasta
Coarse salt
1 tablespoon extra-virgin olive oil (eyeball it)
Freshly ground black pepper, to taste
The zest of 2 large lemons
1/4 cup fresh flat-leaf parsley, finely chopped (a couple handfuls)

Cook orzo in salted water, 7 to 8 minutes, al dente. Drain well, transfer to a warm serving bowl, and drizzle with a tablespoon of olive oil. Season with salt and pepper, add lemon zest and parsley, and toss to combine the flavors with the orzo.


St. Anthony Heart cooking demo, Rachel Ray