Broth cooked orzo with lemon & parsley
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Vegetable stock |
| 12 | ounces | Orzo, or other small pasta |
| 1 | tablespoon | Olive oil |
| 2 | eaches | Garlic cloves, chopped |
| Juice of 2 lemons | ||
| ½ | cup | Parsley, chopped |
| Salt & pepper | ||
Directions
Bring the stock to a boil. Add the pasta & cook until *al dente*.
Drain & reserve the stock for future use.
Toss the orzo with the olive oil & garlic. Season with the lemon juice, parsley, salt & pepper. Serve imemdiately.
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