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Nutrition Facts
Serving Size 1 (360g) Recipe makes 6 servings
Calories 467
Calories from Fat 145		(31%)
Amount Per Serving		%DV
	Total Fat 16.1g	24%
	Saturated Fat 9.4g	47%
	Monounsaturated Fat 4.3g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 42mg		14%
Sodium 630mg		26%
Potassium 183mg		5%
Total Carbohydrate 59.8g		19%
	Dietary Fiber 2.7g	10%
	Sugars 2.0g
Protein 20.0g		40%
detailed view... how is this calculated?

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Lemon-Garlic Parmesan Orzo

Recipe #331987 | 25 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Oct 20, 2008

the garlic and lemon juice amount may be adjusted to taste, if you like some heat add in crushed red chili flakes and saute with the garlic

SERVES 6 (change servings and units)

Ingredients

6 cups water
1 tablespoon chicken bouillon powder (or to taste)
16 ounces uncooked orzo pasta
1/4 cup butter
2 tablespoons fresh minced garlic
2 tablespoons grated fresh lemon rind
3 tablespoons fresh lemon juice (or adjust to taste)
1 1/2 cups grated parmesan cheese
fresh ground black pepper (to taste)

Directions

1
In a saucepan bring the water with bouillon powder to a boil; add in orzo and cook uncovered until tender stirring a couple times to prevent sticking; drain and place into a bowl.
2
In another saucepan melt butter over medium heat; add in garlic and cook stirring for 2 minutes.
3
Remove from heat, add in the cooked pasta, lemon rind and lemon juice; stir until combined.
4
Mix in Parmesan cheese, then season with black pepper and salt if desired.

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Featured Reviews for This Recipe

From: swissms

On Feb 23, 2009

Very easy to prepare. A nice side dish for steak or chicken. I think it had just the right amount of lemon flavor.

0 people found this review helpful

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From: *Lena*

On Feb 15, 2009

I rarely give one of your recipes a less than stellar rating, Kitten, so it's a sad moment for me to say that this just didn't do it for us. I don't know if I had a particularly bitter lemon but it completely overpowered this dish, although we love lemon in general. It also had kind of an odd aftertaste that kept either of us from finishing our servings. I may tweak this and try again, because I really like the idea, but this one just wasn't for us.

0 people found this review helpful

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From: PaulaG

On Dec 7, 2008

This dish has a nice refreshing taste thanks to the lemon juice and zest. The recipe reduces well to serve 2 or 4. I used a chicken soup base which added plenty of sodium for my taste. Please be sure and serve with lots of freshly ground pepper.

2 people found this review helpful

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From: flygirl #5

On Sep 8, 2009

I made a lot of changes (my printer is broken so I did the recipe by memory and my memory isn't very good!!!). It turned out great. I made the sauce in the pan with some cooked chicken and I used three lemons (I don't know how much juice that is). I used half the amount of pasta and margarine, and also used one cup of the pasta water to help increase the amount of sauce. There ended up be extra sauce. So I think it deserves five stars because even with the changes that I made the idea was still close to the original recipe and it was very tasty. Thanks for another great recipe

1 person found this review helpful

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