Ingredients
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
Preparation
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
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.
