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!
Provided by beautifulansuz
Categories Side Dish Vegetables Squash Summer Squash
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
- 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 Facts : Calories 408.3 calories, Carbohydrate 72.4 g, Fat 8.2 g, Fiber 5.3 g, Protein 13.3 g, SaturatedFat 1.3 g, Sodium 14.3 mg, Sugar 6.4 g
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