Boil some water and cook the orzo according to package instructions, immediately after draining the orzo, rinse with cold water to stop the cooking.

While the orzo is cooking, heat the olive oil over medium heat. Add the garlic, shallot, and red pepper flakes. Cook until the shallot is translucent, about a minute.

Add the zucchini and asparagus, stir to combine. Cook until the asparagus is soft, stirring often, about 12 minutes.

Remove the veggies from the heat, and put in a large bowl. Add the orzo. Squeeze the lemon over, stir, and season with salt and pepper to taste.

Refrigerate and serve