Serves 4
Total preparation time: 15 minutes

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.

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.

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Excerpted from Moosewood Restaurant Low-Fat Favorites by The Moosewood Collective Copyright© 1996 by Vegetable Kingdom, Inc. 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.