Lemon Caper Orzo

"From WW Community."
photo by ChefLee photo by ChefLee
photo by ChefLee
photo by Caroline Cooks photo by Caroline Cooks
photo by PalatablePastime photo by PalatablePastime
Ready In:




  • Bring the water to a boil in a large saucepan.
  • Stir in the orzo and salt. Boil for 10-12 minutes or until tender; drain.
  • Stir in the parsley, lemon juice, capers, olive oil and pepper into the orzo. Serve immediately.

Questions & Replies

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  1. This is good stuff!!! Easy to make, savory and tangy! I could see adding a little parmesan cheese and just making a meal out of this one. Thanks for the recipe!!
  2. What a light side dish! I did add some diced onion for crunchiness; and some Zest from the squeezed lemon to increase the tart taste. Didn't change the basic recipe. I served it cold; was very delish!
  3. Reds, I love this. I made 2 servings and squeezed 1/2 of a lemon into it and for my taste that was a good amount and the capers are a great touch. Aside from the extra lemon I followed the recipe and it worked very well. Easy to make and lots of flavor. I paired it with lemon sauteed shrimp. Yummm!
  4. I am on the fence with this one. It wasn't bad, but it didn't rock my world either!!! I did not add parsley as my DH does not care for it. I love capers and lemon, but I found this on the bland side. The pasta tends to cool off quite quickly, so it needed to be served right away. An alternative is to serve it at room temperature. To intensify the lemon taste, I would probably add the peel of one lemon (or to taste), more capers, seasoned salt and lemon pepper added to taste. Fresh dill would have been a nice alternative to the parsley. I will get back with the results! Abby
  5. This was fabulous! Lightly tart and the flavor of the parsley gives a nice herbal touch. I served this with steaks and really enjoyed. Thanks for sharing!!! ~Sue


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