First prep the vegetables

Cup of Yum
1. Slice the ends from the zucchini and cut in half lengthwise. Scoop out the seeds with a spoon or a melon baller. Cut each side into 4 strips and dice.
2. Peel and finely dice onion. Peel and mince garlic.

Let's get cooking!

1. Bring a large 3-4 quart pot to medium-high heat with a little olive oil. Add diced zucchini and saute until tender with golden edges. Transfer to a plate and season with a little salt and pepper. Set aside.
2. Add another drizzle or so of oil then add onion. Saute for 5 minutes, then add garlic, italian seasoning, salt and pepper. Cook, stirring constantly, for another 30-60 seconds until fragrant.
3. Add broth and tomatoes (juices and all) Stir well to deglaze the garlic from the pan.
4. Bring to a light boil and add the orzo. Reduce heat to medium and simmer uncovered for 10 minutes, stirring occasionally to prevent sticking.
5. After 10 minutes the pasta should be al dente. If you'd like it more tender, feel free to simmer an additional 2-3 minutes.
6. One the pasta is ideal tenderness, remove pot from heat.

Finishing touches

1. Whisk in the milk, cream cheese, and parmesan cheese. Add the zucchini back to the pot. Sauce will be thin and thicken as it cools.
2. Taste the pasta and season once more to taste. Feel free to add extra salt, pepper, Italian seasoning or even extras like crushed red pepper flakes for a little heat! Garnish with fresh chopped basil and additonal parmesan cheese if desired. Enjoy hot.