Lemon Orzo with Snap Peas and Zucchini

For years, I've bought snap peas, but I've never cooked them before now. We have always eaten them raw. I was so impressed with them in this dish. I had no idea what I was missing. I'll be making this repeatedly with all of our fresh vegetables. I loved the simple flavors in the dish. It was very light and lemony and perfect for a summer night.

I added some diced chicken when I made this and it was a great one dish dinner. I can imagine making just the orzo with vegetables for a side dish or even a vegetarian dinner as well.

Lemon Orzo with Snap Peas and Zucchini
recipe adapted from Everyday Food by Martha Steward

8 ounces orzo
16 ounces sugar snap peas, ends trimmed and halved crosswise
2 small zucchini, thinly sliced, approximately 1/8" thick
3 tablespoons fresh lemon juice
2 tablespoons light olive oil
2 tablespoons Parmesan cheese, finely grated
Kosher salt and fresh pepper
Optional: 2 cups cooked chicken, warmed

Prepare all of the vegetables prior to starting the orzo. Cook the orzo in boiling salted water for 5 minutes. Add the peas and squash. Cook until the orzo is al dente and the vegetables are still crisp tender, about 3 minutes. The vegetables will continue to cook for a few minutes after they are removed from the water. Use care not to overcook them. Drain well and return to the pot. If you are adding chicken, do so now.

Add the lemon juice, olive oil and cheese. Season generously with salt and pepper. Toss to combine.

Click here for printable recipe