If this dish doesn’t say “Spring”…
The other night I wanted to make something light using ingredients from my pantry and refrigerator. I always have lemons on hand and then I remembered I had mint leftover from the eggplant dip I made the other night. A scan of the pantry located a box of orzo and I found a hunk of parmesan in the cheese drawer.
Though pretty simple, it was a delicious dish bursting with flavor from the lemon and parmesan. The mint was subtle but detectable and really pulled the dish together. I will be making this again as it was a perfect light dinner for a warm night but had all of the properties of my ideal comfort food (namely, pasta & cheese).
- 1 1/2 c. Orzo (dry)
- 1 Lemon, zest and juice
- 2 t. Olive Oil
- 2 T. Fresh Mint Leaves, chopped
- 1/2 c. Parmesan, grated
- Salt & Pepper, to taste
Cook Orzo according to package instructions, drain and transfer to serving bowl.
Add juice from one lemon, zest from one lemon and olive oil to Orzo. Mix-in grated parmesan. Gently fold in chopped mint until well distributed.
Top with shaved parmesan cheese, if desired. Season to taste.
*Serves 3-4 as a main, 4-6 as a side.