Pine Nut and Lemon Orzo

Serve this dish at room temperature or chilled. If you make the orzo ahead, keep it refrigerated, and toss with the dressing mixture, parsley, and pine nuts just before serving.


12 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 280
Caloriesfromfat 26 %
Fat 8.1 g
Satfat 1 g
Monofat 3.6 g
Polyfat 2.6 g
Protein 8.7 g
Carbohydrate 44.8 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 2.4 mg
Sodium 202 mg
Calcium 19 mg


4 cups uncooked orzo (rice-shaped pasta; about 1 1/2 pounds)
2 tablespoons grated lemon rind
3/4 cup fresh lemon juice (about 4 medium lemons)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
3 tablespoons extravirgin olive oil
3/4 cup chopped fresh flat-leaf parsley
1/2 cup pine nuts, toasted


Cook pasta according to package directions, omitting salt and fat. Drain.

Combine rind, juice, salt, and pepper in a large bowl. Slowly add oil to juice mixture, stirring constantly with a whisk. Add pasta to juice mixture; toss to coat. Cool to room temperature. Stir in parsley and pine nuts.

Jackie Mills, R.D.,

Cooking Light

May 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note