Description
Spring Orzo with Roasted Vegetables is a delightful dish that captures the essence of spring in every bite. This vibrant recipe features tender orzo pasta tossed with colorful, roasted vegetables, creating a symphony of flavors and textures. Perfect for brunches, family gatherings, or a cozy dinner at home, this dish is not only visually stunning but also incredibly easy to prepare. Whether you’re savoring it warm or at room temperature, each mouthful is a celebration of fresh ingredients that will have everyone asking for seconds.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup bell peppers (assorted colors), chopped
- 1 cup zucchini, chopped
- 1/2 cup red onion, chopped
- 1 cup cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh basil or parsley, chopped
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Preheat the oven to 400°F (200°C). On a baking sheet lined with parchment paper, spread out the chopped bell peppers, zucchini, red onion, and cherry tomatoes.
- Drizzle with olive oil and season with salt and pepper. Toss to coat the vegetables evenly.
- Roast in the preheated oven for 20-25 minutes until tender and caramelized.
- While the vegetables roast, bring a pot of salted water to boil. Add the orzo and cook according to package instructions (8-10 minutes) until al dente. Reserve half a cup of pasta water before draining.
- In a large bowl, combine drained orzo and roasted vegetables. Add reserved pasta water if needed for binding and drizzle with lemon juice.
- Fold in fresh herbs, taste for seasoning adjustments, and serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 250
- Sugar: 4g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg