Served this with the Snapper with Zucchini and Tomato as it was suggested in the July 2012 issue. Excellent. The toasted pine nuts were a very nice addition to add some crunch to the pasta.
Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr and Lindsey Lower
Five ingredients are all it takes to whip up a simple side of Parsley Orzo.
Yield: Serves 2 (serving size: about 1/2 cup)
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Amount per serving
- Calories: 237
- Fat: 8.9g
- Saturated fat: 0.7g
- Sodium: 148mg
- 1/2 cup orzo (rice-shaped pasta)
- 2 tablespoons toasted pine nuts
- 2 teaspoons chopped fresh parsley
- 1 teaspoon extra-virgin olive oil
- 1/8 teaspoon salt
- Cook orzo according to package directions, omitting salt and fat. Drain. Stir in toasted pine nuts, chopped fresh parsley, olive oil, and salt.
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