Too Much Zucchini!

Typically on these lazy days of August, gardeners have zucchini coming out of their ears and are eager to give it away! Home cooks are battling the heat outside and are searching for meals that don't take too much oven time. My recipe for Zucchini Orzo Pasta has gone through many revisions this summer, and my sister has tested every one. The pasta is tasty when it is cold, so you can take in your lunch or eat it on a picnic. I prefer it fresh, however, when the goat cheese is oozing creamy goodness and the smell of garlic surrounds the kitchen. I like to use a combination of green and yellow zucchini for some color variety.

ZUCCHINI ORZO

Ingredients:
4 zucchini, chopped into about ½ inch pieces
2 cloves garlic
2-3 Tbsp. evoo
Salt
Pepper
Pinch of crushed red pepper flakes
½ package orzo pasta (about 1 1/3 cups)
Fresh thyme (or other herb)
1 C. fresh parmesan cheese, shredded
3 oz goat cheese (about half a package)

Directions:
1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Chop zucchini and mince garlic. Toss in a bowl with olive oil, salt, pepper, and crushed red pepper flakes. Make sure zucchini is coated with oil. Spread zucchini on prepared baking sheet and put in oven. Bake for about 15 minutes, or until zucchini is soft and beginning to look transparent.

2. While zucchini cooks, bring a pot of water to a boil. Add orzo and salt well; the orzo likes to stick to the bottom of the pan. Stir frequently, and cook at a gentle boil for about 7 minutes, or until al dente. Drain orzo and put in a large bowl. Coat orzo with a bit of evoo to keep from sticking.

3. Add fresh herbs (spinach works well, too). Then add 1 C. shredded parmesan cheese. Carefully dump the cooked zucchini into the bowl and mix with the orzo. Add salt to taste (about ½ tsp). Lastly, add the goat cheese by breaking it up into little chunks and sprinkling it on the pasta. Stir gently to melt the goat cheese.