2 c. chicken broth
12 oz. zucchini, sliced thin
1 c. uncooked orzo
1/3 c. loosely packed fresh basil leaves, chopped or 2 tsp. dried
1/4 tsp. pepper
1 c. chopped fresh or drained canned tomatoes
1 lb. frozen shelled and deveined shrimp
1 tsp. salt
1 c. (4 oz.) feta cheese, crumbled (optional)

Bring broth, tomatoes and zucchini to a boil in a large skillet. Add orzo and simmer 6 minutes, stirring occasionally. Add remaining ingredients, except cheese. Simmer 3 minutes, stirring occasionally or until shrimp turns pink, orzo is tender and liquid is absorbed. Stir in feta cheese and heat only until cheese is partially melted. Makes 4 servings.