Broth cooked orzo with lemon and parsley
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Vegetable stock |
| 12 | ounces | Orzo, or other small pasta |
| 1 | tablespoon | Olive oil |
| 2 | 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.