Bring a large pot of water to a boil with a large pinch of salt. Finely chop the parsley. Mince or grate the garlic. Halve, peel and finely chop the red onion. Halve the baby carrots lengthwise. Halve the grape tomatoes. Cut the zucchini in half lengthwise and slice into 1/4-inch half-moons. Core, seed, and remove the white veins from the bell pepper and then thinly slice. Cut the lemon into wedges.

Heat 1 teaspoon olive oil in a non stick pan over medium heat. When hot, sear the sausages for about 6 minutes, turning them until evenly brown. Remove from the pan and slice into 1/2-inch rounds on a diagonal. Return the sausage to the pan and brown the slices for about a minute or two. Set aside.

In the same pan, heat 1 tablespoon olive oil over medium heat. Add the onion, carrot, and zucchini and season with salt and pepper. Cook, tossing, for about 4 minutes.

Meanwhile, add the orzo to the boiling water. Cook for about 7-9 minutes, until al dente. Drain, reserving 1/4 cup of pasta water, and set aside. Tip: Before you drain all that pasta water, reserve some for finishing your dishes. While the pasta cooks, it releases starches into the water that'll help add some body to your sauces.

While the pasta cooks, add the peppers and garlic to the pan and cook, tossing for 4-5 minutes, until veggies are crisp-tender. Add the tomatoes and season with salt and pepper. Cook for about 2 minutes, until tomatoes are softened.

Add the sausage back to the pan with the veggies. Add the orzo, a squeeze of lemon juice, and a splash of pasta water. Toss, taste and season with salt and pepper.