Warm Corn & Orzo Pasta Salad

1 cup orzo
1 Tablespoon olive oil
¼ small red onion, finely chopped
2 medium green Italian zucchini, cut
into small dice
1 cup frozen organic corn, defrosted
1 garlic clove, minced or pressed
1 teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon black pepper
½ lemon, juiced
¼ cup cilantro, roughly chopped
Optional: 1 can drained & rinsed black beans

1. Bring a small pot of water with a pinch of salt to a boil and add orzo. Cook for 6 minutes or until tender; drain and set aside.
2. Heat a large, nonstick sauté pan over medium high heat and add in oil. Once oil is hot add onion, zucchini, corn, garlic, oregano, and salt & pepper; sauté for 3-4 minutes or until zucchini is tender and cooked through. Stir in the cooked orzo, fresh lemon juice, and finish with chopped cilantro.

Serving Size: makes 3 1.5 cup servings

Number of Servings: 3

Recipe submitted by SparkPeople user RAINYMORNING91.