Zucchini Orzo Recipe

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.