4 tb Olive oil
4 Thin green onions, finely
-sliced 1 md Red bell pepper, seeded and
-finely diced 1/8 ts Crushed red pepper flakes
2 tb Water
1 c Orzo pasta, cooked
1/4 c Finely minced parsley
3 tb Lemon juice
1/4 ts Salt
Freshly ground black pepper -to taste Optional: 1 tb Grated Parmesan cheese
1. In a large nonstick skiller heat 2 tablespoons oil over medium heat.
Add green onions, bell pepper and pepper flakes. Saute 1 minute. Add the water and cook 3 to 4 minutes, until the vegetables are tender. 2. Drain the hot orzo and add to the skillet. Add the remaining olive
oil, the parsley, lemon juice, salt and pepper; stir over medium-low heat a few minutes so that the orzo absorbs some of the flavour. 3. Stir in the Parmesan cheese if using, and serve.
Data per serving: Calories…..229 Carbohydrates…..30g Monounsaturated fat…..7g Protein…….5g Sodium………..92mg Polyunsaturated fat…..1g Fat……….10g Saturated fat……1g Cholesterol…………0mg —–