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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. 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 a 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. | 2. Heat the olive oil in a skillet over medium heat, and cook the sweet onion and green onion until the onion is translucent, about 5 minutes; stir in the zucchini and squash, and cook until the squash are tender, about 15 minutes. Stir the cooked vegetables into the orzo; season with parsley, salt, and black pepper to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orzo pasta	12	ounces	uncooked	302.6	0.0	67.32	1.7
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
green onion	1	cup	chopped	19.17	4.0754	0.6887	0.3337
zucchini	1		cut	2.31	0.3421	0.2981	0.044000000000000004
yellow squash	1		cut	24.13	4.9276	1.2827	0.3429
parsley	1	teaspoon		0.45	0.0791	0.0371	0.0099
salt black pepper	to taste		ground	302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.