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Ingredientes
- 1 quart Vegetable stock
- 12 ounce Orzo, or possibly other small pasta
- 1 Tbsp. Extra virgin olive oil
- 2 x Garlic cloves, minced Juice of 2 lemons
- 1/2 c. Parsley, minced Salt & pepper
Direcciones
- Bring the stock to a boil. Add in the pasta & cook till*al dente*. Drain & reserve the stock for future use. Toss the orzo with the extra virgin olive oil & garlic. Season with the lemon juice, parsley, salt & pepper. Serve imemdiately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 331g | |
| Recipe makes 4 servings | |
| Calories 362 | |
| Calories from Fat 41 | 11% |
| Total Fat 4.72g | 6% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 949mg | 40% |
| Potassium 234mg | 7% |
| Total Carbs 67.4g | 18% |
| Dietary Fiber 3.0g | 10% |
| Sugars 4.34g | 3% |
| Protein 11.39g | 18% |
