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1/4 cup extra-virgin olive oil
1 garlic clove, thinly sliced
1/2 lb. orzo, cooked
Finely grated zest of 1 lemon
Juice of 1 lemon
3 Tbs. finely chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste
Using the directions on the package, cook the orzo.
In a small Dutch oven over medium-low heat, warm the olive oil.
Add the garlic and sauté until fragrant but not browned, about 2 minutes.
Gently fold in the cooked orzo, lemon zest, lemon juice, parsley, salt and pepper until well mixed.
Transfer the orzo to a serving bowl and serve warm.