3
2 ratings

Lemon Pepper Orzo with Asparagus and Yellow Squash

By

Lemon Pepper Orzo

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

Notes

For more recipes from Dawn, visit her website

Ingredients

  • 3 Tablespoons olive oil, divided
  • 1 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
Servings4
Calories Per Serving221
Total Fat11g16%
Sugar2gN/A
Saturated2g8%
Protein5g10%
Carbs28g9%
Vitamin A23µg3%
Vitamin B60.2mg8.1%
Vitamin C15mg26%
Vitamin E2mg9%
Vitamin K21µg27%
Calcium38mg4%
Fiber3g12%
Folate (food)33µgN/A
Folate equivalent (total)33µg8%
Iron2mg9%
Magnesium38mg9%
Monounsaturated7gN/A
Niacin (B3)1mg6%
Phosphorus89mg13%
Polyunsaturated1gN/A
Potassium338mg10%
Sodium4mgN/A
Thiamin (B1)0.2mg10.1%
Zinc0.6mg4.2%