Lemon-basil orzo with parmigiano-reggiano

(KLTV/KTRE) - This is a favorite recipe, since I spotted a version of it on a food blog some time ago. It's easy to make and so delicious! It's the perfect light side dish for your springtime table. 

Lemon-basil orzo

2 teaspoons olive oil
2 teaspoons minced garlic (I used a paste)
2 tablespoons lemon zest (from about 2 large lemons)
1/4 cup torn basil leaves (if you only have dried, use one teaspoon)
1/3 cup grated parmigiano reggiano 
3/4 cup raw orzo, which you then cook according to package directions. (Not 3/4 cup cooked..that would not be enough for anyone to eat.) :)


Cook the 3/4 cup orzo according to package directions. 
While it's cooking, add the oil to a skillet or wok over medium high heat. Add to the warmed oil the garlic and lemon zest. Cook for about a minute, stirring.

Then remove from heat. Add to the cooked garlic and lemon the cheese and basil. Then add the cooked and drained orzo. Stir until nicely combined.
Pour the finished pasta into a serving  bowl, and top with more cheese and a few basil leaves.