Orzo with Peas and Parmesan

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• 2 tablespoons butter
  Ingredient note

  Source: 2 tablespoons butter
• ½ cup diced yellow onion
  Ingredient note

  Source: ½ cup diced yellow onion
• 1 teaspoon minced garlic
  Ingredient note

  Source: 1 teaspoon minced garlic
• 1 ½ cups orzo pasta
  Ingredient note

  Source: 1 ½ cups orzo pasta
• 3 cups low-sodium chicken or vegetable broth
  Ingredient note

  Source: 3 cups low-sodium chicken or vegetable broth
• ½ each lemon (juiced and zested)
  Ingredient note

  Source: ½ lemon (juiced and zested)
• ½ teaspoon salt
  Ingredient note

  Source: ½ teaspoon salt
• ½ teaspoon Italian seasoning
  Ingredient note

  Source: ½ teaspoon Italian seasoning
• ¼ teaspoon pepper
  Ingredient note

  Source: ¼ teaspoon pepper
• 1 cups frozen peas (no need to thaw)
  Ingredient note

  Source: 1 cups frozen peas (no need to thaw)
• 1 cup finely shredded Parmesan cheese
  Ingredient note

  Source: 1 cup finely shredded Parmesan cheese

1. Melt the butter in a 12-inch skillet or sauté pan over MEDIUM-LOW heat. Add the onion and cook until translucent, about 4 to 5 minutes. Add the garlic and cook for 1 minute.
2. Add the orzo, broth, lemon juice (reserve zest for later), salt, Italian seasoning, and pepper. Increase heat under the skillet as needed to bring the mixture to a boil, cover, and reduce heat to LOW. Cook for 15 minutes, or until the liquid has been absorbed and the orzo is tender.
3. Add the frozen peas and cook, stirring for a minute or two, or just until the peas have warmed through. Next, add the Parmesan cheese and lemon zest and stir until the cheese has melted. Remove from the heat and serve warm.