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Ingredients

• 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)

Description

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