In large pot of boiling salted water, cook pasta until tender. Drain. Transfer to serving bowl; sprinkle with lemon juice. Toss to coat evenly.
In skillet, heat olive oil over med heat. Add green onions/sage/yellow pepper and cook for 1 min. Stir in capers with brine/lemon zest and cook for 1 min. Add to orzo mixture. Add parsley/salt/pepper and toss.
Originally Submitted
2/10/2010
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