Disappearing Zucchini Orzo
Why I Love This Recipe
Inspired by Barbara Kingsolver's book Animal Vegetable Miracle, this recipe is an amazing way to get your kids to eat tons of veggies without even knowing it. It takes less than 20min to prepare and is so tasty you will have to drag yourself away from the table before you eat the whole pot!
A great way to use up those fall harvest Zuchini's and leftover chicken
Ingredients You'll Need
1-2 Cups Orzo pasta depending on how much pasta you like!! (I prefer 1 cup)
1 Chopped Onion
6 Crimini Mushrooms, chopped
1 LARGE Zuchini (or 3 cups) grated
Cooked Leftover roast chicken (chopped) or SHRIMP/SCALLOPS!!
2 tsp dried oregano
1tbsp chopped fresh thyme (or 1tsp dried)
Large Handful fresh basil
Olive Oil
White Wine
Good Quality Pesto
1/2cup Aged Asiago or Parmesan cheese
Salt and Pepper to Taste
THYME
OREGANO
¼ CUP GRATED PARMESAN OR ANY HARD
YELLOW CHEESE
Add 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.
Directions
Bring 6 cups salted water to a boil and add pasta. Cook 8 to 12 minutes, until Al Dente
Use a cheese grater or mandoline to shred zucchini, sauté briefly with chopped onion and mushrooms until lightly golden.
Add your cooked chicken or seafood, oregano, fresh chopped thyme, appx. 1/4c white wine, 1-2 TBSP Pesto, and a good amount of salt and pepper. Simmer the wine for a couple minutes as you crumble the cheese.
Stir in the cheese, strain the pasta, and toss it all together.
MUAH!!!! A delicious meal in less the 20min.
