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1. In a 3- to 4-quart saucepan heat oil over medium heat. Add squash and lemon peel; cook about 5 minutes or just until squash has started to soften, stirring occasionally.
2. Add broth, lemon juice, and turmeric to squash mixture. Bring to boiling; reduce heat. Add orzo. Simmer, uncovered, for 8 to 10 minutes or just until squash and orzo are tender, stirring occasionally. Season to taste with salt and pepper. Sprinkle each serving with 1 tablespoon of the fresh basil.