Orzo With Sun-Dried Tomatoes

Cook 1 cup orzo as the label directs. Drain, reserving ¼ cup cooking water. Toss the orzo and cooking water with 2 cups baby arugula, 1/4 cup each chopped sun-dried tomatoes

(not oil- packed) and parmesan, 2 tablespoons butter and

1 teaspoon lemon zest; season with salt and pepper.