Zucchini Orzo

Zucchini Orzo

Orzo, the ricelike pasta, is lightly flavored with lemon, then stirred into cooked sweet onion, zucchini, and yellow squash for a colorful side dish that's quick and light.

Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
408 Calories

Recipe Instructions

Step 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.
Step 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.
Zucchini Orzo
Zucchini Orzo
Zucchini Orzo
Zucchini Orzo

Ingredients

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

Categories

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