Orzo with Shredded Zucchini and Gorgonzola

Instructions

• In a large skillet, heat the olive oil over medium heat. Add the shallots and sauté until they become translucent, about 2-3 minutes.
• Add the minced garlic and red pepper flakes (if using) to the skillet and sauté for another minute.
• Stir in the shredded zucchini and cook until it starts to soften, about 2-3 minutes.
• Add the tomato paste and tomato sauce to the skillet, stirring until well combined with the vegetables.
• Pour in the water and bring the mixture to a boil.
• Stir in uncooked orzo and cook until al dente. If the orzo absorbs a lot of the liquid and it seems dry, add a little more water. Just take into account it may stop boiling and you will have to cook a bit longer to get the pasta Al dente.
• Once the orzo is ready, stir in the crumbled Gorgonzola cheese until it melts and coats the orzo evenly. Season with salt and pepper to taste.
• For the crispy shredded zucchini topping: Wrap the shredded zucchini in paper towels and squeeze out excess liquid. Sprinkle with salt and let sit for a couple of minutes. Squeeze out any remaining liquid. Heat vegetable oil in a small pot over medium-high heat. Fry the shredded zucchini for about 30 seconds to a minute, stirring, until golden brown. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
• To serve, plate the orzo and top with grated Pecorino Romano cheese and crispy shredded zucchini if desired.