Zucchini Orzo So Tasty

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Zucchini Orzo

"Light and sparkling zucchini and squash aspect dish. Goes wonderful with fowl or steak! With the leftovers, I introduced grilled chicken and mozzarella and made fajitas. Delicious!"

Ingredients :

12 ounces uncooked orzo pasta
2 tablespoons lemon juice
2 tablespoons olive oil
1 candy onion (which includes Vidalia®), chopped
1 cup chopped green onion
1 zucchini, reduce into 1/2-inch cubes
1 yellow squash, cut into half of-inch cubes
1 teaspoon dried parsley
salt and ground black pepper to taste

Instructions :

Prep : 20M	Cook : 4M	Ready in : 50M

Fill a large pot with gently salted water and convey to a rolling boil over excessive warmth. Once the water is boiling, stir in the orzo and lemon juice, and go back to a boil. Cook the pasta exposed, stirring once in a while, till the pasta has cooked through, but continues to be corporation to the chew, approximately 10 minutes. Drain properly in a colander set inside the sink. Transfer the orzo to a large saucepan.
Heat the olive oil in a skillet over medium warmness, and cook dinner the sweet onion and green onion until the onion is translucent, approximately 5 minutes; stir within the zucchini and squash, and prepare dinner till the squash are tender, about 15 mins. Stir the cooked veggies into the orzo; season with parsley, salt, and black pepper to serve.

Notes :

Reynolds® Aluminum foil may be used to maintain food moist, cook dinner it evenly, and make easy-up less complicated.

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