Title: Tangy Lemon Orzo
Categories: Pasta
Yield: 6 Servings

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.

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