This pasta salad has the best taste at room temperature, so prepare it and arrange it a little while cooking the rest of your food. Source: Daily Food, July / August 2007. 20 min 20 min 4 Total time Prep Doses Ingredients Coarse salt and ground pepper 1 cup orzo 1 tablespoon plus 1 teaspoon olive oil 2 medium zucchini, sliced lengthwise and thinly sliced 1 clove garlic, chopped 1/2 cup fresh basil leaves, torn 1 to 2 tablespoons white wine vinegar instructions 1. In a medium saucepan of boiling salted water, cook orzo until al dente, according to package instructions. Drain well. Spread on baking sheets to cool completely. 2. In a large skillet, heat 1 tablespoon of butter over medium heat. Add zucchini and garlic; season with salt and black pepper. Cook, tossing occasionally, until crispy, 4 to 6 minutes. 3. Transfer the orzo to a medium bowl; add the zucchini mixture, basil, vinegar, and remaining teaspoon of oil. Season with salt and black pepper; toss to combine.
27.04.2023 @ 04:52
This pasta salad has the best taste at room temperature, so prepare it and arrange it a little while cooking the rest of your food. Source: Daily Food, July / August 2007. 20 min 20 min 4 Total time Prep Doses Ingredients Coarse salt and ground pepper 1 cup orzo 1 tablespoon plus 1 teaspoon olive oil 2 medium zucchini, sliced lengthwise and thinly sliced 1 clove garlic, chopped 1/2 cup fresh basil leaves, torn 1 to 2 tablespoons white wine vinegar instructions 1. In a medium saucepan of boiling salted water, cook orzo until al dente, according to package instructions. Drain well. Spread on baking sheets to cool completely. 2. In a large skillet, heat 1 tablespoon of butter over medium heat. Add zucchini and garlic; season with salt and black pepper. Cook, tossing occasionally, until crispy, 4 to 6 minutes. 3. Transfer the orzo to a medium bowl; add the zucchini mixture, basil, vinegar, and remaining teaspoon of oil. Season with salt and black pepper; toss to combine.