Ingredients
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1/4 lb dry orzo pasta
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4 medium zucchini, coarsely grated
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1 teaspoon salt
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1/2 cup olive oil
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3 cloves garlic, crushed
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1/2 teaspoon fresh oregano or 1 pinch dried oregano
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6 cups unsalted chicken stock
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1/4 cup fresh lemon juice
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1/4 cup asiago cheese or 1/4 cup mizithra cheese, grated freshly
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3 tablespoons chopped fresh parsley
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salt and pepper, to taste
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2 1/2 cups packed fresh basil leaves
Instructions
- Sprinkle zucchini with salt in a colander and toss (this allows the zucchini to"sweat" out excess water); let stand for 30 minutes, stirring once or twice, then remove and gently squeeze liquid from zucchini.
- In a food processor whir together the basil leaves, oil, garlic, and oregano until well incorporated.
- Place mixture in a large bowl and stir together with the zucchini and set aside.
- In a large pot over high heat, bring the chicken broth to a boil; add orzo and reduce the heat to medium, cooking until orzo is just tender, about 10-12 minutes; drain the pasta well.
- Stir the pasta into the zucchini mixture, then add the lemon juice, grated cheese, and fresh parsley.
- Season to taste with salt and pepper.
- Chill for at least an hour before serving as a salad, or serve warm at room temperature as a dinner side dish.
- Makes about 8 servings.