Lemon-Basil Orzo With Parmesan

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Oxmoor House


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3/4 cup uncooked orzo

2 teaspoons olive oil

2 teaspoons grated lemon rind

2 garlic cloves, minced

1/4 cup chopped fresh basil

2 tablespoons (1/2 ounce) grated Parmigiano-Reggiano cheese

1/4 teaspoon salt

1/4 teaspoon black pepper

Basil sprigs (optional)

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