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Prep Time: 5 Minutes Cook Time: 18 Minutes |
Ready In: 23 Minutes Servings: 1 |
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Greek pasta is tossed with a warm, buttery blend of lemon and Parmesan. Ingredients:
6 cups chicken broth |
16 ounces uncooked orzo (rice-shaped pasta) |
1/4 cup butter or margarine |
2 tablespoons grated fresh lemon rind |
2 tablespoons fresh lemon juice |
1 1/2 cups freshly grated parmesan cheese |
1/2 teaspoon freshly ground pepper |
garnish: freshly grated parmesan cheese |
Directions:
1. Bring broth to a boil in a Dutch oven. Stir in orzo; cook, uncovered, 9 to 11 minutes or until tender, stirring occasionally to prevent sticking. Drain.
2. Melt butter in same pan over medium heat. Add hot cooked orzo, lemon rind, and next 3 ingredients. Stir gently just until cheese melts. Serve hot. Garnish, if desired.
3. Fix it Faster: Use refrigerated shredded Parmesan cheese.
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