4 med. zucchini (1 1/3 lbs.), coarsely grated
1 tbsp. salt
2 c. fresh basil leaves, packed
1/2 c. olive oil
3 med. garlic cloves
8 c. chicken broth
1 tbsp. salt
1 lb. orzo (rice shaped pasta)
1/4 c. fresh lemon juice, strained
Freshly ground pepper to taste
1 c. imported olives
Basil sprigs

Separate strands. Mix basil leaves and oil in blender for 1 minute. Scrape sides. While running, drop in garlic and blend on high until smooth. Add to grated zucchini. Bring chicken broth to boil in medium saucepan, stir in salt and orzo and return to a boil. Reduce heat and simmer until orzo is tender, stirring occasionally (10 to 15 minutes). Drain well. Stir into zucchini. Cool to room temperature. Just before serving, stir in lemon juice. Season with pepper. Garnish with olives and basil. 8 servings.