- 1 1/4 pounds zucchini
- 2 teaspoons Safeway SELECT Verdi Olive Oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup Safeway SELECT Walnut Halves, coarsely chopped
- 4 3/4 cups chicken or vegetable broth
- 2 cups dried orzo pasta
- 2 tablespoons lemon juice
- 2 teaspoons walnut oil
- Preheat oven to 400 degrees F. 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 teaspoon salt, and 1/8 teaspoon pepper. Divide mixture equally between two 12- by 15-inch baking sheets and spread zucchini in a single layer.
- Bake until zucchini is tender when pierced, 8 to 10 minutes. Pour back into bowl. Rinse and dry one baking sheet.
- Reduce oven temperature to 350 degrees F. Put walnuts on clean baking sheet and bake 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 before serving.