Roasted Zucchini And Walnut Orzo

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/4 lbs zucchini
• 2 teaspoons olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup walnut pieces, coarsely chopped
• 4 3/4 cups chicken broth or 4 3/4 cups vegetable broth
• 2 cups dried orzo pasta
• 2 tablespoons lemon juice
• 2 teaspoons walnut oil

Recipe

• 1 rinse and dry zucchini; cut each in half lengthwise, then cut crosswise into 1/4-inch-thick slices.
• 2 in a bowl, mix zucchini with olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. divide mixture equally between two baking sheets, each 12 by 15 inches, and spread zucchini in a single layer.
• 3 bake at 400° until zucchini is tender when pierced, 8 to 10 minutes. pour back into bowl. rinse and dry one baking sheet.
• 4 put walnut pieces on clean baking sheet and bake in a 350° oven until pale gold beneath skins, about 5 minutes.
• 5 meanwhile, in a 5- to 6-quart pan over high heat, bring broth to a boil. add orzo, reduce heat, and simmer, stirring occasionally, until orzo is tender to bite and liquid is absorbed, about 10 minutes.
• 6 stir zucchini, walnuts, lemon juice, and walnut oil into orzo. add more salt and pepper to taste.