You may know Barbara Kingsolver as a novelist of some note. She’s also a dedicated environmentalist and gardener, with a terrific book that showcases her views: Animal, Vegetable, Miracle. This lovely recipe demonstrates her understanding of how to eat close to the land.

INGREDIENTS:

1 lb orzo pasta

3 Tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

3 large zucchini, grated

2 teaspoons fresh thyme

1 teaspoon fresh oregano, minced

1/4 cup grated Parmesan cheese

Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS:

·       Bring 6 cups of water to a boil in a large pot. Add salt and orzo and cook until just tender, 8-10 minutes. Drain.

·       In a large skillet, heat olive oil over medium-high heat. Add onion, garlic, and zucchini and sauté until lightly golden.

·       Add thyme and oregano and remove from heat.

·       In a large bowl, toss together the orzo, zucchini mixture, and cheese. Season to taste with salt and pepper.

·        Serve chilled or room temperature.

Editor’s note: It would probably be a good idea to drain the grated zucchini on towels before adding it to the oil, or it will probably sizzle instead of brown. Also, dried herbs can be used if fresh are not available.