Recipe: Zucchini and Basil Pasta Salad with Basil and Lemon (using orzo)

ZUCCHINI AND BASIL PASTA SALAD

4 medium zucchini, very coarsely grated
1 tsp. salt
2 1/2 cups packed fresh basil leaves
1/2 cup olive oil
3 cloves garlic
3/4 tsp. chopped fresh oregano or 1/2 tsp. dried
6 cups chicken stock
3/4 lb. orzo
1/4 cup fresh lemon juice
1/4 cup freshly grated Parmesan, Asiago or hard Monterey Jack cheese
3 tbsp. chopped parsley
Salt and pepper to taste

Sprinkle zucchini with salt in a colander and toss. Let stand 20 minutes, stirring once or twice. Squeeze zucchini dry. Transfer to a large bowl.

Blend basil, oil, garlic and oregano together well in food processor or blender. Add dressing to zucchini; reserve.

Bring chicken stock to a boil in a large pot. Add orzo and reduce heat, cooking until orzo is just tender, about 10 to 12 minutes. Drain well.

Stir the pasta into the zucchini. Add lemon juice, grated cheese and parsley. Season to taste with salt and pepper. Serve warm, at room temperature or chilled.

Makes 8 side-dish servings
Source: Recipes From a Kitchen Garden by Renee Shepherd & Fran Raboff