Lemon Pepper Orzo with Asparagus and Yellow Squash

Lemon Pepper Orzo with Asparagus and Yellow Squash
Staff Writer
Dawn Viola
Lemon Pepper Orzo

Asparagus and yellow squash are two of my favorite seasonal vegetables, and they're the perfect addition to a orzo pasta. 

4
Servings
296
Calories Per Serving
Deliver Ingredients

Notes

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Ingredients

  • 3  Tablespoons  olive oil, divided
  • lemon, zested and juiced
  • 1  Teaspoon  freshly cracked black pepper
  • 1 1/2  Cup  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.

Nutritional Facts

Total Fat
15g
21%
Sugar
1g
1%
Saturated Fat
11g
46%
Cholesterol
72mg
24%
Carbohydrate, by difference
9g
7%
Protein
31g
67%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
62mg
6%
Fiber, total dietary
1g
4%
Folate, total
4µg
1%
Iron, Fe
3mg
17%
Magnesium, Mg
13mg
4%
Niacin
2mg
14%
Phosphorus, P
92mg
13%
Selenium, Se
10µg
18%
Sodium, Na
1057mg
70%
Water
35g
1%
Zinc, Zn
2mg
25%

Lemon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Lemon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

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