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
523
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
28g
40%
Sugar
6g
7%
Saturated Fat
5g
21%
Carbohydrate, by difference
58g
45%
Protein
16g
35%
Vitamin A, RAE
3µg
0%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
64mg
6%
Choline, total
11mg
3%
Copper, Cu
1mg
0%
Fiber, total dietary
16g
64%
Folate, total
22µg
6%
Iron, Fe
3mg
17%
Magnesium, Mg
208mg
65%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
99mg
14%
Sodium, Na
321mg
21%
Water
82g
3%
Zinc, Zn
8mg
100%

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.