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| 1 | quart | vegetable stock | |
| 12 | ounces | orzo | or other small pasta |
| 1 | tablespoon | olive oil | |
| 2 | cloves | garlic | chopped |
| 2 | each | lemons | juice of |
| 1/2 | cup | parsley leaves | chopped |
| 1 | x | salt and black pepper |
Bring the stock to a boil.
Add the pasta and cook until *al dente*.
Drain and reserve the stock for future use.
Toss the orzo with the olive oil and garlic.
Season with the lemon juice, parsley, salt & pepper.
Serve immediately.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 2.0g | 6% |
| Sugars 1.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 13% | Vitamin C | 56% | |
| Calcium | 3% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Arugula, also known as rocket, rucola, and roquette, is a spicy, bitter, and peppery salad green with diverse...
Absolutely fantastic, even better left over. I added some carrots while it was cooking.
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