Roasted Zucchini and Walnut Orzo

[Guest guest]

Roasted Zucchini and Walnut Orzo

 

1 lb. zucchini

4 3/4 cups vegetable broth

2 tsps. olive oil

2 cups dried orzo pasta (rice shaped)

1/8 tsp. salt

2 tbsps. lemon juice

1/8 tsp. pepper

2 tsps. walnut oil or olive oil

1/2 cup walnut pieces, coarsely chopped  

 

Rinse and dry zucchini; cut each in half lengthwise, then cut crosswise into

1/4-inch thick slices. In a bowl, mix zucchini with olive oil, 1/8-tspn. salt,

and 1/8 tsp. pepper. Divide mixture equally between two baking sheets, each 12

by 15 inches, and spread zucchini in a single layer. Bake in a 400 degree

regular or convection oven until zucchini is tender when pierced, 8 to 10

minutes. Pour back into bowl. Rinse and dry one baking sheet. Put walnut pieces

on clean baking sheet and bake in a 350 degree oven until pale gold beneath

skins, about 5 minutes. 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. Stir zucchini,

walnuts, lemon juice, and walnut oil into orzo. Add more salt and pepper to

taste.