In large skillet over medium, heat 2 tablespoons oil. Add onion and sauté for about 3 minutes. Add garlic and cook 1 minute. Add pepper, zucchini and sugar snap peas and cook for 3 minutes. Transfer vegetable mixture to bowl.
In same skillet, over medium, heat 1 tablespoon oil. Add orzo and cooked until lightly toasted, about 2 minutes. Stir in chicken broth. Cover and cook for 7-9 minutes; stirring occasionally. Liquid will be absorbed and orzo should be tender. If more liquid is needed to finish cooking add water 2 tablespoons at a time.
Add the vegetables and stir to reheat. Season with salt and pepper. Place in serving bowl and garnish with pine nuts, if desired.