Lemon Pepper Orzo with Asparagus and Yellow Squash Recipe
Daily Value: 11%
Sugar-Conscious, Vegan, Vegetarian, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||33µg||8%|
|Fatty acids, total monounsaturated||7g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
Asparagus and yellow squash are two of my favorite seasonal vegetables, and they're the perfect addition to a orzo pasta.
- 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
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.
Recipe DetailsServings: 4
Notes and Substitutions:
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