Zucchini Orzo
Ingredients
- Servings: 4
- 12 ounces uncooked orzo pasta
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 sweet onion (such as vidalia®), 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
Recipe
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 50 mins
- 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.
- 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.
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