Prep the ingredients: Bring a medium pot of water with alarge pinch of salt to a boil. Finely chop the parsley. Mince or grate the garlic. Halve, peel, and finely chop 2 cups red onion. Peel the carrots then cut into 3-inch matchsticks. Halve the grape tomatoes. Halve the zucchini lengthwise, then slice it into 1⁄4-inch half-moons. Core, seed, and remove the white ribs from the bell pepper, then thinly slice. Cut the lemon into wedges.

Cook the sausages: Heat a large drizzle of oil in a large pan over medium-high heat. Add the sausages to the pan and cook, rotating occasionally, for about 6 minutes, or until cooked through. Remove them from the pan, cut into 1⁄2-inch slices on the diagonal, and then return to the pan. Cook, tossing, for another 1-2 minutes, until browned. Remove from the pan and set aside.

Heat another large drizzle of oil in the same pan over medium heat. Add the onion, carrot, and zucchini to the pan and cook, tossing for 5-6 minutes, until softened. Season with salt and pepper.

Cook the orzo: Meanwhile, add the orzo to the boiling water and cook for 7-9 minutes, until al dente. Drain, reserving 1⁄4 cup pasta water.

Add the bell peppers and garlic to the rest of the veggies and cook, tossing, for 4-5 minutes, until softened. Add the tomatoes and cook for 1-2 minutes, until softened. Season with salt and pepper.

Finish and plate: Toss the orzo and sausage into the pan with the veggies. Toss with a squeeze of lemon and a splash of pasta water (if necessary). Season with salt and pepper. Divide between plates, garnish with parsley, and enjoy!