Orzo and Zucchini Salad

• 3 tablespoons extra virgin olive oil (EVOO)
• 1 medium zucchini, chopped into a small dice
• 4 cloves garlic, minced
• 1/2 pound orzo pasta, cooked to al dente, then rinsed under cool water and drained well
• Juice of 1/2 lemon
• 1/2 cup fresh mint leaves (about 6 sprigs), finely chopped
• 1/2 cup flat leaf parsley (a generous handful), finely chopped
• Coarse salt and pepper, to taste
• Mixed baby greens (optional)

Heat a medium size skillet over medium heat. Add the EVOO, three turns of the pan, zucchini and garlic. Sauté the zucchini for 5-6 minutes and remove from the heat.

Place the drained, cooked orzo in a bowl. Add the zucchini and garlic, lemon juice, mint and parsley. Toss and season with salt and black pepper, to taste. Serve on its own or on a bed of baby greens.