Zucchini & Orzo Salad
3 tablespoons extra-virgin olive oil
1 medium zucchini, chopped into small dice
4 cloves garlic, minced
1/2 pound orzo pasta, cooked al dente, rinsed under cool water, and drained well
Juice of 1/2 lemon
1/2 cup fresh mint leaves, finely chopped (about 6 sprigs)
1/2 cup fresh flat-leaf parsley, finely chopped
Coarse salt and pepper, to taste
Mixed greens (optional)
Heat a medium skillet over medium heat. Add olive oil, zucchini and garlic. Sauté zucchini 5 or 6 minutes and remove from heat. Place drained, cooked orzo in a bowl. Combine with zucchini and garlic, lemon juice, mint and parsley. Toss and season with salt and pepper to taste. Serve alone or on a bed of mixed greens.
Serves 4.
From “Rachel Ray’s 30-Minute Meals—Veggie Meals,” by Rachel Ray, 2001.