About this recipe:A wonderful vegetarian pasta, which can be served as a side dish or a main course. Pasta is tossed with sauteed courgette and summer squash. Enjoy with a liberal scattering of Parmesan cheese.
340g uncooked orzo pasta
2 tablespoons lemon juice
2 tablespoons olive oil
1 red onion, chopped
100g chopped spring onions
1 courgette, cut into 1.25cm cubes
1 yellow summer squash, cut into 1.25cm cubes
1 teaspoon dried parsley
salt and ground black pepper to taste
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Method Prep:20min › Cook:30min › Ready in:50min
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 the 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 frying pan over medium heat and cook the red onion and spring onions until the onion is translucent, about 5 minutes; stir in the courgette and squash, then simmer until tender, about 15 minutes. Stir the cooked vegetables into the orzo; season with parsley, salt and black pepper to serve.
Yellow summer squash
Look like yellow courgettes and can be found in speciality markets. If unavailable, use courgettes instead.