- 1 1/2 cups orzo
- 3 tablespoons chopped fresh parsley
- 1 1/2 teaspoons extra-virgin olive oil
- 1 teaspoon freshly grated lemon zest
- Salt and freshly ground pepper to taste
- Cook orzo in a large pot of boiling salted water until al dente, 7 to 9 minutes. Drain and transfer to a serving bowl. Stir in parsley, oil and lemon zest. Season with salt and pepper.