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.

Data per serving: Calories.....229 Carbohydrates.....30g Monounsaturated fat.....7g Protein.......5g Sodium...........92mg Polyunsaturated fat.....1g Fat..........10g Saturated fat......1g Cholesterol............0mg -----