Categories: Casserole, Healthy, March2012, Pasta, Vegetables

Ingredients

• 1 1/2 cups orzo
• 1 Tbs butter
• 1/4 cup chopped fresh basil
• 1/2 cup muenster cheese, small dice
• freshly ground pepper to taste
• 1 Tbs olive oil
• 2 medium zucchini, small dice
• 2 1/2 cups mushrooms, small dice
• 10 large leaves swiss chard, steamed, drained, chopped
• 2 cloves of garlic, minced
• 1 Tbs capers, rinsed and drained
• salt to taste
• freshly grated parmesan

Directions

1. Bring a large pot of lightly salted water to a boil. Add orzo and reduce heat, cooking until orzo is tender, 10-12 minutes. Drain, add butter, basil, cheese, and lots of freshly ground pepper. Set aside. In a large skillet, heat oil, add zucchini and mushrooms and sauté until almost tender stirring frequently, 3-5 minutes. Add chopped chard and garlic; continue cooking, stirring frequently until zucchini is soft. Stir in capers. Toss vegetables with orzo and add salt to taste. Sprinkle Parmesan cheese over the top.

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