Cook orzo in boiling salted water in a large sauce pan.

Add green beans after 5 minutes. Remove from heat after 8 minutes and drain in a steamer/colander that fits the sauce pan.

Add zucchini and red pepper cover and let steam for 5 minutes, or add 2 inches of water to the sauce pan and return to burner and steam vegetables until soft.

Put orzo and vegetables into a prepared baking dish. Stir in Alfredo sauce, 2 oz. of Parmesan and salt and pepper. Top with remaining Parmesan. At this point dish can be refrigerated for up to 36 hours.

Remove cover before baking at 325 for 30-40 minutes until hot and beginning to brown. Top with onions during the last 5 minutes of baking if desired. Makes 4 servings.