Lemon Pepper Orzo With Asparagus And Yellow Squash

• 3 tablespoon 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

1. In a large bowl add 2 tablespoons of the olive oil, the zest, pepper, and 1 tablespoon of the lemon juice; set aside.
2. In a small pot of salted boiling water, cook orzo according to package directions.
3. 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.
4. Drain orzo; transfer to bowl with oil mixture. Stir in vegetables until well mixed. Season with salt, pepper, and additional lemon to taste.