2 ratings

Lemon Pepper Orzo with Asparagus and Yellow Squash


Lemon Pepper Orzo

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


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  • 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


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.