Orzo Salad with Zucchini, Tomatoes, Basil, and Parmigiano-Reggiano
 
Prep time
Cook time
Total time
 
Cook:
Serves: 4-5
Ingredients
  • ¼ - ½ pound of high quality orzo
  • 3-4 medium-large zucchini (chopped into ½ inch pieces)
  • 1 cup of peeled tomato pieces (with skin and seeds removed) - use pomodori pelati if possible (chopped)
  • 8-10 basil leaves (chopped roughly)
  • ½ cup of grated Parmigiano-Reggiano
  • 1 garlic clove, finely diced
  • ¼ cup of extra virgin olive oil
Process
  1. Begin by boiling water for the orzo and cook the pasta al dente. In a separate pan, add the garlic and olive oil and saute for 3-4 minutes. Add the chopped zucchini and saute for 10-12 minutes or until the zucchini begin to soften. Add freshly cracked black pepper and Kosher salt and mix well.
  2. Add the tomatoes and saute for 5 minutes. Add the basil and a bit more fresh olive oil and mix well. Grate fresh Parmigiano-Reggiano over the mixture and mix well.
Recipe by Scordo.com - Italian Food Recipes and Lifestyle at http://www.scordo.com/pasta/orzo-salad-with-zucchini-tomatoes-basil-and-parmigiano-reggiano.html