Orzo And Zucchini Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
185
FAT
36%
CHOL
9%
SOD
1%

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Ingredients for 4 servings

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, finely chopped (about 6 sprigs)

1/2 cup flat leaf parsley, finely chopped (a generous handful)

Coarse salt and pepper, to taste

Mixed baby greens (optional)

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