A delightful and easy-to-make dish combining tender orzo pasta with vibrant vegetables and a zesty lemon herb dressing.
Cook the orzo in the vegetable broth until tender, following the package instructions.
Stir occasionally to prevent the orzo from sticking to the bottom of the pan.
While the orzo cooks, dice the zucchini, red bell pepper, and onion.
Aim for uniform pieces to ensure even cooking.
Heat olive oil in a large skillet over medium heat and sauté the diced vegetables until tender.
Add a pinch of salt to draw out the moisture from the vegetables.
Drain the cooked orzo and combine it with the sautéed vegetables in the skillet.
Mix gently to avoid breaking the orzo.
Chop the parsley and basil, then add them to the skillet along with the juice and zest of the lemon.
Adding the herbs at the end preserves their fresh flavor.
Serve the dish warm, topped with grated Parmesan cheese and a sprinkle of black pepper.
For a vibrant presentation, garnish with a lemon slice or additional fresh herbs.
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