Ingredients:
coarse salt
1/2 lb uncooked orzo pasta
1 lb sugar snap peas, 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:
In a large pot of boiling salted water, cook orzo 5 minutes.
Add sugar snap peas and squash.
Cook until orzo is al dente and vegetables are crisp-tender, about 3 minutes.
Drain well; return to pot.
Add lemon juice, olive oil, and Parmesan. Season with salt and pepper.
Toss to combine and serve.
Servings: 6
Time preparation: 15 min.
Time total: 25 min.