Zucchini Orzo

Name: Zucchini Orzo
Ingredients: 12 ounces uncooked orzo pasta; 2 tablespoons lemon juice; 2 tablespoons olive oil; 1 sweet onion (such as Vidalia(R)), chopped; 1 cup chopped green onion; 1 zucchini, cut into 1/2-inch cubes; 1 yellow squash, cut into 1/2-inch cubes; 1 teaspoon dried parsley; salt and ground black pepper to taste

9 ingredients

2 steps

Ingredients

12 ounces uncooked orzo pasta
2 tablespoons lemon juice
2 tablespoons olive oil
1 sweet onion (such as Vidalia(R)), chopped
1 cup chopped green onion
1 zucchini, cut into 1/2-inch cubes
1 yellow squash, cut into 1/2-inch cubes
1 teaspoon dried parsley
salt and ground black pepper to taste

Directions

1

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo and lemon juice, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink. Transfer the orzo to a large saucepan.
2

Heat the olive oil in a skillet over medium heat, and cook the sweet onion and green onion until the onion is translucent, about 5 minutes; stir in the zucchini and squash, and cook until the squash are tender, about 15 minutes. Stir the cooked vegetables into the orzo; season with parsley, salt, and black pepper to serve.