Recipe adapted from Everyday Food by Martha Stewart
Ingredients
8ouncesorzo
16ouncessugar snap peasends trimmed and halved crosswise
2small zucchinithinly sliced, approximately 1/8" thick
3tablespoonsfresh lemon juice
2tablespoonslight olive oil
2tablespoonsParmesan cheesefinely grated
Kosher salt and fresh pepper
Optional: 2 cups cooked chickenwarmed
Instructions
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.