ORZO AND GREEN HERBS

"This is a handsome, quickly prepared dish, and when the hot pasta warms the fresh herbs and extra-virgin olive oil, a lovely fragrance is released. Orzo and Green Herbs can accompany steamed or roasted vegetables, main-dish salads, or simple grilled or broiled fish."

6 or 8 cups water
1 cup orzo (about 7 ounces)
1 cup finely chopped mixed fresh herbs (thyme, chives, garlic, chives, basil, sage, oregano, parsley, marjoram, chervil, tarragon)
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt freshly ground
black pepper to taste

Bring the water to a rolling boil in a large, covered pot. Stir in the orzo and cook for about 7 minutes, until al dente.

Place the herbs, oil, salt, and pepper in a serving bowl. When the pasta is ready, drain it and add it to the bowl. Toss well and serve immediately.

Serves 4

Per 5.50-oz. serving: 235 calories, 7.7g protein, 3.6g fat, 43.4g carbohydrates, .5g saturated fatty acids, .7g polyunsaturated fatty acids, 1.9g monounsaturated fatty acids, 0mg cholesterol, 305mg sodium, 2.3g dietary fiber

From the Hardcover edition.
Excerpted from Moosewood Restaurant Low-Fat Favorites
Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.