4 med. zucchini (about 1 1/3 lbs.), very coarsely chopped
1 tbsp. salt
2 c. (packed) fresh basil leaves
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 grated pepper
1 c. imported olives (Kalamata)
Basil sprigs

Arrange zucchini in colander. Sprinkle with salt; toss lightly. Let drain 30 minutes, stirring or shaking twice. Squeeze zucchini dry. Transfer to large bowl with hands to separate strands. Mix basil leaves; oil in processor 1 minute, stopping to scrape down sides of bowl. With machine running, drop garlic through seed tube and blend until smooth. Add to zucchini.

Bring chicken broth to boil in medium saucepan. Stir in 1 tablespoon salt and orzo and return to boil. Reduce heat and simmer until orzo is just tender, stirring occasionally, 10-15 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 sprigs and serve.