Ingredients

• 1 pound orzo (rice-shaped pasta)
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon finely chopped fresh rosemary leaves

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Instructions

1. Bring a 6-quart saucepan of salted water to a boil and cook orzo until tender, about 10 minutes. Drain orzo well and in a large bowl toss with oil, rosemary, and salt and pepper to taste.