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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Recipe source:Bon Appetit July 1986) Ingredients:
4 zucchini, grated |
1 tablespoon salt |
2 cups basil leaves |
1/2 cup olive oil |
3 garlic cloves |
8 cups chicken broth |
1 tablespoon salt |
1 lb orzo pasta |
1/4 cup lemon juice |
pepper |
1 cup kalamata olive |
basil sprig, garnish |
Directions:
1. Place zucchini in colander and sprinkle with 1 tablespoon salt, toss and let drain for 30 minutes, stirring once or twice. Squeeze dry and transfer to a large bowl, fluffing to seperate strands of zucchini.
2. In a food processor mix together the basil and olive oil for 1 minute and then drop garlic through the feed tube and blend until smooth. Add to zucchini.
3. In a saucepan bring chicken broth to a boil. Stir in 1 tablespoon salt and orzo and return to a boil. Reduce heat and simmer until orzo is tender, stirring occasionally (10 minutes). Drain. Add to zucchini, toss. Cool to room temperature.
4. Before serving add lemon juice and pepper. Garnish with basil sprigs and olives, toss.
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