Title: Broth Cooked Orzo with Lemon & Parsley
Categories: Entree Pasta Vegan
Yield: 4 Servings

1	qt	Vegetable stock
12	oz	Orzo, or other small pasta
1	tb	Olive oil
2		Garlic cloves, chopped
		Juice of 2 lemons
1/2	c	Parsley, chopped
		Salt & pepper

Bring the stock to a boil. Add the pasta & cook until *al dente*. Drain & reserve the stock for future use.

Toss the orzo with the olive oil & garlic. Season with the lemon juice, parsley, salt & pepper. Serve imemdiately.

Marlena Spieler, "200+ Vegetarian Pasta Recipes"

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