Lemon Pepper Orzo with Asparagus and Yellow Squash

Staff Writer
Lemon Pepper Orzo with Asparagus and Yellow Squash
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
221
Calories Per Serving
Deliver Ingredients

Notes

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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.

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.

Nutritional Facts

Total Fat
11g
16%
Sugar
2g
N/A
Saturated Fat
2g
8%
Protein
5g
10%
Carbs
28g
9%
Vitamin A
23µg
3%
Vitamin B6
0.2mg
8.1%
Vitamin C
15mg
26%
Vitamin E
2mg
9%
Vitamin K
21µg
27%
Calcium
38mg
4%
Fiber
3g
12%
Folate (food)
33µg
N/A
Folate equivalent (total)
33µg
8%
Iron
2mg
9%
Magnesium
38mg
9%
Monounsaturated
7g
N/A
Niacin (B3)
1mg
6%
Phosphorus
89mg
13%
Polyunsaturated
1g
N/A
Potassium
338mg
10%
Sodium
4mg
N/A
Thiamin (B1)
0.2mg
10.1%
Zinc
0.6mg
4.2%