Print

Spring Orzo with Roasted Vegetables

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the vibrant flavors of Spring Orzo with Roasted Vegetables—a delightful dish that combines tender orzo pasta with a colorful medley of roasted vegetables. This easy-to-make recipe is perfect for busy weeknights and can be customized with seasonal produce, making it a versatile option for any occasion. With its bright colors and fresh taste, this dish is not just a meal; it’s an experience that will bring joy to your dinner table!

Ingredients

Scale
  • 1 cup orzo pasta
  • 1 cup bell peppers, diced (mixed colors)
  • 1 cup zucchini, sliced
  • 1 medium red onion, chopped
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • Juice of 1 lemon
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss bell peppers, zucchini, red onion, and cherry tomatoes in olive oil, salt, and pepper. Spread evenly on the baking sheet.
  3. Roast the vegetables for about 20 minutes until tender and caramelized.
  4. Meanwhile, cook the orzo in boiling salted water according to package instructions (8-10 minutes). Drain and reserve some pasta water.
  5. In a large bowl, combine roasted vegetables with cooked orzo. Add a splash of reserved pasta water if needed.
  6. Mix in lemon juice, chopped basil, and parsley. Adjust seasoning as desired.
  7. Serve warm or at room temperature.

Nutrition

Find it online: https://homechefrecipes.com/spring-orzo-with-roasted-vegetables/