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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From Everyday Food June 2004 Ingredients:
coarse salt |
1/2 lb uncooked orzo pasta |
1 lb sugar snap pea, trimmed and halved crosswise |
2 small yellow squash, halved lengthwise and cut crosswise into 1/2-inch pieces |
3 tablespoons lemon juice |
2 tablespoons olive oil |
2 tablespoons finely grated parmesan cheese |
ground pepper |
Directions:
1. In a large pot of boiling salted water, cook orzo 5 minutes.
2. Add sugar snap peas and squash.
3. Cook until orzo is al dente and vegetables are crisp-tender, about 3 minutes.
4. Drain well; return to pot.
5. Add lemon juice, olive oil, and Parmesan. Season with salt and pepper.
6. Toss to combine and serve.
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