Prep and cook time: 20 minutes
1/2 lb orzo pasta
1 large zucchini or about 4 C grated zucchini
1/4 grated onion or a couple dashes onion powder
2 cloves garlic minced (or a couple dashes garlic powder)
2-4 Tbsp olive oil
1/4 C Parmesan cheese or sharp cheddar (supposing you happen to run out of Parmesan on the day you're to make this, not that I ever would)
salt and pepper to taste
a few pinches chicken bouillon granules
other chopped vegetables (optional--peppers, olives, tomato, spinach, peas--all these would have been great additions)
Coo orzo according to instructions on box.
While it's cooking, heat oil in a skillet and grate you zucchini and onion if using (and any other hard vegetables such as peppers that you may be using). Add to oil in skillet (should sizzle, but not go nuts). Mix it around to get it all kind of oily. Turn heat to medium or just below that and allow the zucchini to cook fully (uncovered), stirring occasionally. Add garlic. Add salt and pepper, and onion/garlic powders if using.
Drain orzo. Add it to skillet and turn heat to low. Mix it up with the zucchini mixture. Add pinches chicken bouillon granules. Add cheese(s). Taste, adjusting seasoning and serve. Note: I liked this best simply plain, but Kip liked his best with a bit of tomato sauce mixed in. Of course, you can also add meatballs or sausage or whatever if you wish to de-vegetarian it.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com