Orzo with Zucchini and Baby Portobello Mushrooms

INGREDIENTS:
¾ pound orzo pasta
1 med onion, chopped
4 cloves minced garlic
2 large zucchini
8 oz sliced baby Portobello mushrooms
1 tablespoon olive oil (basil infused if you have it)
3 tablespoons chopped fresh basil
½ cup fresh grated Parmesan 
coarse salt and freshly ground pepper, to taste


INSTRUCTIONS:
1.  Bring 6 cups water or chicken stock to a boil and add pasta.  Cook al dente.


2.  Slice zucchini into matchstick size strips.  Sauté the mushrooms with chopped onion and garlic for 3-4 minutes then add the zucchini.  Sauté an additional 3 minutes or until the zucchini is a light golden brown.  Add basil to mushroom/zucchini mixture, stir thoroughly, and then remove mixture from heat.


3.  Combine with cheese and cooked orzo, salt to taste, serve warm or at room temperature.