See more
Pine Nut and Lemon Orzo

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.

Cooking Light MAY 2007

  • Yield: 12 servings (serving size: 1 cup)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 280
  • Calories from fat: 26%
  • Fat: 8.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 2.6g
  • Protein: 8.7g
  • Carbohydrate: 44.8g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 2.4mg
  • Sodium: 202mg
  • Calcium: 19mg

Go to Full Version of

Pine Nut and Lemon Orzo Recipe