- Coarse salt
- 1/2 pound orzo
- 1 pound sugar snap peas, trimmed and halved crosswise
- 2 small yellow squash, halved lengthwise and cut crosswise into 1/2-inch pieces
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons finely grated Parmesan cheese
- Ground pepper
- 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 generously with salt and pepper. Toss to combine.