INGREDIENTS
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4 tablespoons olive oil
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4 thin green onions, finely sliced
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1 medium red bell pepper, seeded and finely diced
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1/8 teaspoon crushed red pepper flakes
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2 tablespoons water
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1 cup orzo pasta, cooked
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1/4 cup finely minced parsley
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3 tablespoons lemon juice
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1/4 teaspoon salt
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freshly ground black pepper to taste
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1 tablespoon grated Parmesan cheese