1 qt Vegetable stock

12 oz Orzo, or other small pasta

1 tb Olive oil

2 ea Garlic cloves, chopped

Juice of 2 lemons 1/2 c Parsley, chopped

Salt & pepper

Bring the stock to a boil. Add the pasta & cook until *al dente*. Drain & reserve the stock for future use. Toss the orzo with the olive oil & garlic. Season with the lemon juice, parsley, salt & pepper. Serve imemdiately.