Orzo pasta with lemon and herbs

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

With its refreshing citrus flavor, this side dish pairs well with fish, seafood, and fatty meats. Cooked orzo pasta (small grains of rice) is mixed with finely grated lemon zest and chopped fresh herbs—chives, parsley, and dill. A little butter gives it a creamier texture and balances the vibrant lemon with its delicate, creamy flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups orzo pasta
1/4 cup water
3 tablespoons of butter
1 cup chopped chives
1 cup chopped dill
1 cup chopped parsley
Zest of 1 lemon

Ingredient Substitution Suggestions

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Recipe:

Cook 1.5 cups orzo pasta in boiling salted water until al dente; set aside 1/4 cup of the cooking water and discard the rest. Toss the pasta with 3 tablespoons butter, chives, dill, and parsley, along with the zest of 1 lemon. Add more of the cooking water if the pasta is too dry. Season with salt and pepper to taste.

Recipes with similar ingredients: orzo pasta, lemon zest, chives, parsley, dill

Categories:

recipe / Picnic / Summer dishes / Festive dishes / Dinner party / Main courses / Side dishes / Food Network - recipes / Italian cuisine