Def-Summer Pasta Jam

Horrible, horrible, mid-90's play on words there, I know. I'll work up something better the next time I make this.


And I will make it again because I LOVE it. I stole the basic idea from Barbara and Camilla Kingsolver's book "Animal, Vegetable, Miracle". It's great because the ingredients are so common in summer, but it's the shapes that make it work, I think- the zucchini is shredded and it's served with orzo, so you can't really tell what's pasta and what's veg. Pretty good for people who say they're not that keen on vegetables- and the addition of cheese always helps.

Here's the how-to:
Take a zucchini and shred it. I use a food processor because I happen to have one, but you can run it over a course grater if you're feeling up to it, or want a quick bicep workout.
Boil the orzo in either plain water or chicken broth if you have it (it makes it a little richer).
Sauteed the shredded zucchini in a little olive oil and butter. Add any or all of the following: chopped garlic, fresh tomatoes, mushrooms, greens, fresh herbs, dried herbs, kitchen sink. I sauteed the zucchs with garlic, then added a tomato, and right at the end of the cooking threw in parsley, basil and arugula.

Drain the pasta, add it right to the saute pan, and top with any kind of shredded cheese (Parmesan, mozzarella, even cheddar). Eat out on the porch and enjoy the evening before the snow starts falling.