Zucchini and Basil Pasta Salad

From Recipes From A Kitchen Garden 
by Renee Shepherd & Fran Raboff


  • 4 medium zucchini, very coarsely grated
  • 1 teaspoon salt
  • 2 1/2 cups packed fresh basil leaves
  • 1/2 cup olive oil
  • 3 cloves garlic
  • 3/4 teaspoon chopped fresh oregano or 1/2 teaspoon dried
  • 6 cups chicken stock
  • 3/4 pound orzo (rice-shaped pasta)
  • 1/4 cup fresh lemon juice
  • 1/4 cup finely grated Parmesan, Asiago or hard Monterey jack cheese
  • 3 tablespoons chopped parsley
  • Salt and pepper to taste
  1. 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.
  2. Blend basil, oil, garlic, and oregano together well in food processor or blender.  Add to zucchini; reserve.
  3. 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.
  4. Stir the pasta into the zucchini.  Add the lemon juice, grated cheese, and parsley.  Season to taste with salt and pepper.
  5. Serve warm, at room temperature, or chilled.

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