Easy Orzo Pasta with Roasted Vegetables and Parmesan
Easy Orzo Pasta with Roasted Vegetables and Parmesan- the perfect combination of seasoned and roasted vegetables in a light lemon dressing with a sprinkle of fresh basil and parmigiano shavings. You will love this super flavorful orzo pasta recipe! Serve warm or cold.
Servings: 4 -6 servings
Ingredients
Roasted Vegetables (*see notes for using leftover grilled or sauteed vegetables)
- 1 large or 2 small zucchini diced
- 1 orange bell pepper diced
- 1 yellow bell pepper diced
- 1 small yellow onion peeled and diced
- ⅓ cup good olive oil
- 1 tablespoon good balsamic vinegar
- ½ teaspoon dried rosemary
- ½ teaspoon dried parsley
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
Orzo
- ½ pound orzo or small-shaped pasta
Dressing
- ⅓ cup freshly squeezed lemon juice 2 lemons
- 1 teaspoon lemon zest
- ⅓ cup good olive oil
- 1 clove garlic cut in half
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Add-Ins
- ¼ cup Grilled Olives sliced (or other olives of choice)
- 1 cup shaved parmigiano parmesan cheese
- ¼ cup fresh basil torn by hand
- 3 tablespoons pine nuts optional
Instructions
- Preheat oven to 425 degrees F. Line a baking pan with parchment paper and set aside.
- In a large mixing bowl, toss the cut bell peppers, onion, garlic, olive oil, balsamic vinegar, herbs, salt, and pepper and place on a large sheet pan. Roast for 20-25 minutes, until browned, turning once with a spatula.
- Make dressing. In a small jar with a lid, combine the lemon juice, lemon zest, olive oil, garlic, salt, and pepper. Shake until well combined. Alternatively, you can combine them in a small bowl with a whisk. Set aside.
- Cook orzo in boiling salted water for 7 to 9 minutes (according to package directions), until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta. Toss to combine
- Pour the dressing over the pasta and vegetables. Discard the chunks of garlic. Toss to combine.
- Let cool to room temperature (about 15 minutes), then add the shaved parmigiano (parmesan), fresh basil, grilled olives, and pine nuts (if using). Toss to combine. Serve at room temperature or cold. Enjoy!
Notes
Using leftover veggies: You can use leftover grilled or sauteed veggies and skip steps 1-3. You will need 2 cups of cooked, diced veggies.
How to sautee vegetables in a pan:
- Heat a large skillet over medium heat and add the olive oil.
- Add the onions to the pan and cook for about 2-3 minutes or until they become translucent.
- Add the peppers to the pan and cook for 2-3 minutes, stirring occasionally.
- Add the sliced zucchini to the pan and cook for another 5-6 minutes or until the vegetables are tender and slightly browned.
Nutrition
Calories: 741kcal | Carbohydrates: 56g | Protein: 20g | Fat: 50g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Cholesterol: 17mg | Sodium: 2001mg | Potassium: 616mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1468IU | Vitamin C: 118mg | Calcium: 349mg | Iron: 2mg
