Mike Garten
Raw zucchini (a.k.a. summer’s finest veggie) gets “cooked” when added to the hot pasta. Bonus: it’s a cinch to make ahead of time and easy to double for a crowd.
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Yields:
4
servings
Total Time:
0
hours
25
mins
12
oz.
oz.
zucchini, shredded, about 3 cups
1
tbsp.
tbsp.
grated lemon zest plus 3 Tbsp lemon juice
1/2
c.
c.
fresh basil, chopped
1/4
c.
c.
roughly chopped fresh chives
- Cook orzo per package directions. Drain into colander and immediately fold in zucchini. Let sit 1 minute.
- Transfer zucchini and orzo mixture to bowl, toss with lemon zest and juice, oil, and 1/4 teaspoon each salt and pepper and let cool completely.
- Toss with Parmesan, then fold in basil and chives.
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Source : Goodhousekeeping