Broth cooked orzo with lemon & parsley
Yield: 4 Servings
Ingredients:
- 1 qt Vegetable stock
- 12 oz Orzo or other small pasta
- 1 tb Olive oil
- 2 ea Garlic cloves chopped Juice of 2 lemons
- 1/2 c Parsley
Instructions:
chopped Salt & pepper 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.
