Lemon Orzo

 

6

cups Progresso® chicken broth (from two 32-oz cartons)

1

package (16 oz) orzo or rosamarina pasta

1/4

cup butter or margarine

2

tablespoons grated lemon peel

2

tablespoons fresh lemon juice

1 1/2

cups freshly grated Parmesan cheese

1/2

teaspoon freshly ground pepper

Shredded Parmesan cheese, if desired

• 1 In 4- to 5-quart Dutch oven, heat broth to boiling. Stir in pasta. Cook uncovered 9 to 11 minutes, stirring occasionally, until tender. Drain; set aside
• 2 In same pan, melt butter over medium heat. Add pasta, lemon peel, lemon juice, grated cheese and pepper. Stir gently just until cheese is melted. Sprinkle individual servings with shredded cheese.