(Serves 4)
Ingredients
3 zucchini
1½ cups orzo
4 shallots
4 garlic cloves
½ tsp. oregano
¼ cup tsp ground black pepper
¼ cup olives
¼ cup cherry tomatoes
½ cup feta cheese
Method
Using a vegetable peeler, make ribbons from 3 zucchini and set aside.
Cook 1 ½ cups orzo according to package directions; drain, reserving ½ cup (125 ml) of the pasta water.
In a skillet, heat oil over medium heat, sauté 4 shallots, sliced, 4 cloves garlic, minced and ½ teaspoon (2 ml) oregano for 3 to 5 minutes or until golden.
Add reserved pasta water, a little at a time, as necessary, stirring to scrape up any brown bits.
To skillet add orzo, 1 tsp (5 ml) lemon zest, ¼ tsp (1 ml) ground black pepper, salt to taste and toss.
Serve orzo topped with ribbons of zucchini, ½ cup (125 ml) crumbled feta, ¼ cup (60 ml) olives and ¼ cup (60 ml) cherry tomatoes, halved. Serve with lemon wedges.
This original recipe article first appeared in the Winter 2023/24 issue of City Style and Living Magazine.
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