Ingredients
* 1 cup orzo pasta
* 2 tablespoons extra virgin olive oil
* 1/2 red onion, chopped
* 2 cloves garlic, minced
* 1 cup chopped carrot
* 1 small zucchini, quartered and sliced
* 2 tablespoons balsamic vinegar
* salt and pepper to taste
* 1 lemon, juiced

Directions

1. Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
2. Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.