Squash & Mushroom Orzo

1 1/2 C. dried orzo
1/4 C. olive oil
4 C. assorted mushrooms, halved or sliced (shitake, crimini, button)
3 medium yellow summer squash, chopped
4 cloves garlic, pressed or finely minced
1/2 C. whole, roasted almonds, coarsely chopped
1 C. basil, cut into thin strips
salt & freshly ground black pepper

In a Dutch oven, cook orzo according to package directions. Drain; toss with 1 Tbsp. of the oil. Return to Dutch oven; cover and set aside.
Meanwhile, in a large skillet heat remaining oil. Add mushrooms, squash, and garlic; cook, stirring occasionally, over medium heat about 5 min. or until crisp tender. Stir into orzo along with almonds and basil. Season to taste with salt and pepper.

Helpful Tip: It helps infuse flavor to season the orzo with salt while cooking.