¾ lb pkg orzo pasta(multicolored is fun)
Bring 6 cups water or chicken stock to a boil and add pasta. Cook 8 to 12 minutes
1 chopped onion
garlic to taste
3 large zucchini
olive oil for sautéUse a cheese grater or mandoline to shred zucchini, sauté briefly with chopped onion and garlic until lightly golden.
¼ cup grated parmesan or any hard
yellow cheeseAdd spices to zucchini mixture, stir thoroughly, and then remove mixture from heat.
Combine with cheese and cooked orzo, salt to taste, serve cool or at room temperature.
I thought it was a great light pasta. Super fast too, it might be a new easy go to recipe on busy nights. The kids liked it too. I don't worry too much whether we have protein at every meal, but I think this would be really good with chicken in it. I did add a tablespoon or so of extra virgin olive oil to the salad at the end. We had ours with strawberries and roasted broccoli (lots of it, because I could eat one batch myself, I always omit the garlic on it). Shame on me, I didn't grow the zucchini myself, nor did I make my own cheese.