Last Summer was a banner year for backyard fruit. Our neighbor’s lemon tree bore lemons the size of footballs, so we made lots of recipes using lemons.
Ingredients:
4 tb Olive oil
4 Thin green onions, finely – sliced
1 md Red bell pepper, seeded and – finely diced
1/8 ts Crushed red pepper flakes
2 tb Water
1 c Orzo pasta, cooked
1/4 c Finely minced parsley
3 tb Lemon juice
1/4 ts Salt
Freshly ground black pepper – to taste
Optional: 1 tb Grated Parmesan cheese

Directions:
1. In a large nonstick skiller heat 2 tablespoons oil over medium heat. Add green onions, bell pepper and pepper flakes. Saute 1 minute. Add the water and cook 3 to 4 minutes, until the vegetables are tender.

2. Drain the hot orzo and add to the skillet. Add the remaining olive oil, the parsley, lemon juice, salt and pepper; stir over medium-low heat a few minutes so that the orzo absorbs some of the flavour.

3. Stir in the Parmesan cheese if using, and serve.