Zucchini Orzo

Yield

4 servings

20

30

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

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.

Calories: 408 kcal

Carbohydrates: 72.4 g

Cholesterol: mg

Fat: 8.2 g

Fiber: 5.3 g

Protein: 13.3 g

Sodium: 111 mg