Summer Lemon Zucchini Pasta

Using a grater, grate the zucchini using the largest grating option.
Bring a large pot of salted water to a boil. Cook the orzo according to the package's instructions or until al dente. Reserve 1 cup of pasta water before draining.
Heat the olive oil in a large pan over medium-low to medium heat. Add the shallot and garlic and cook, stirring often, until soft and translucent, 3-5 minutes. Add the peas and cook for about 1 minute.
Stir in the zucchini along with the salt and pepper and cook for 2-3 minutes. The zucchini doesn't need to really cook much because it will already be soft; it's more about letting it develop some flavor. Stir occasionally. Taste for salt.
Add the drained orzo to the pan and toss with the zucchini. Stir in the Pecorino Romano cheese and freshly squeezed lemon, and toss everything together well. Add some pasta water if the orzo seems dry. Garnish with the parsley and more Pecorino. Enjoy!