Zucchini Orzo

Light and fresh zucchini and squash side dish. Goes great with chicken or steak! With the leftovers, I added grilled chicken and mozzarella and made fajitas. Delicious!

INGRIDIENT

12 ounces uncooked orzo pasta

2 tablespoons lemon juice

2 tablespoons olive oil

1 sweet onion (such as Vidalia®), chopped

1 cup chopped green onion

1 zucchini, cut into 1/2-inch cubes

1 yellow squash, cut into 1/2-inch cubes

1 teaspoon dried parsley

salt and ground black pepper to taste

DIRECTION

Step: 1

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo and lemon juice, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink. Transfer the orzo to a large saucepan.

Step: 2

Heat the olive oil in a skillet over medium heat, and cook the sweet onion and green onion until the onion is translucent, about 5 minutes; stir in the zucchini and squash, and cook until the squash are tender, about 15 minutes. Stir the cooked vegetables into the orzo; season with parsley, salt, and black pepper to serve.

NUTRITION FACT

Per Serving: 408 calories; protein 13.3g; carbohydrates 72.4g; fat 8.2g; sodium 14.3mg.

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