Garlic and Cheese Orzo

Recipe courtesy of Rachael Ray.

Salt
1/2 pound orzo
4 tablespoons butter (I used light)
3 to 4 cloves garlic, finely chopped or grated
1/4 cup grated Parmigiano Reggiano cheese
1/4 cup (about a handful) chopped flat-leaf parsley
(I only had dried so I use 3 Tbl. of dried parsley instead)
Ground black pepper

Fill a large pot with water and place over high heat to boil the pasta. When the water reaches a bubble, season it with salt and drop the pasta. Cook to al dente according to package directions then drain and reserve.

When the pasta is ready, place a large skillet over medium heat with the butter. Add the garlic to the pan and cook until aromatic and tender, about 1 minute. Add the cooked pasta, Parmigiano Reggiano and parsley to the pan, season with pepper and toss to thoroughly combine.

This is awesome! It tastes so much better then a prepared boxed rice. I made it for the first time this evening and we will make this again definitely!

Number of Servings: 6
WEIGHT WATCHERS POINTS: 4