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Lemon Pepper Orzo with Asparagus and Yellow Squash Recipe
Aug 17, 2012 @ 10:44 AM
Posted by
Daily Value: 11%
Servings: 4
Low-Sodium
Vegan, Vegetarian, Dairy-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 220Daily Value: 11%
Servings: 4
Low-Sodium
Vegan, Vegetarian, Dairy-Free, Sugar-Conscious
| Fat | 11g | 16% |
| Saturated | 2g | 8% |
| Carbs | 28g | 9% |
| Fiber | 3g | 12% |
| Sugars | 2g | 0% |
| Protein | 5g | 10% |
| Sodium | 4mg | 0% |
| Calcium | 37mg | 4% |
| Magnesium | 38mg | 9% |
| Potassium | 336mg | 10% |
| Iron | 2mg | 9% |
| Zinc | 1mg | 4% |
| Vitamin A | 452IU | 9% |
| Vitamin C | 15mg | 26% |
| Thiamin (B1) | 0mg | 10% |
| Riboflavin (B2) | 0mg | 4% |
| Niacin (B3) | 1mg | 6% |
| Vitamin B6 | 0mg | 8% |
| Folic Acid (B9) | 33µg | 8% |
| Vitamin E | 2mg | 9% |
| Vitamin K | 21µg | 26% |
| Fatty acids, total monounsaturated | 7g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
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Asparagus and yellow squash are two of my favorite seasonal vegetables, and they're the perfect addition to a orzo pasta.
INGREDIENTS
- 3 tablespoons olive oil, divided
- 1 lemon, zested and juiced
- 1 teaspoon freshly cracked black pepper
- 1 1/2 cups diced yellow squash
- 1 cup chopped asparagus, cut into 1-inch pieces
- 1 cup orzo pasta
DIRECTIONS
In a large bowl add 2 tablespoons of the olive oil, the zest, pepper, and 1 tablespoon of the lemon juice; set aside.
In a small pot of salted boiling water, cook orzo according to package directions.
Meanwhile, in a medium skillet heat the remaining tablespoon of oil over medium heat until shimmering. Add the squash and asparagus, sprinkle with salt to taste. Cook, stirring occasionally, until crisp-tender, about 4 minutes. Set aside; keep warm.
Drain orzo; transfer to bowl with oil mixture. Stir in vegetables until well mixed. Season with salt, pepper, and additional lemon to taste.
