Description
Spring Orzo with Roasted Vegetables is a vibrant, flavorful dish that captures the essence of the season. Featuring tender orzo pasta tossed with a colorful array of roasted vegetables like bell peppers and zucchini, this recipe not only delights the palate but also brightens your dinner table. Perfect for weeknight meals or gatherings, it’s simple to prepare and allows for creative variations based on your favorite ingredients. With fresh herbs and a splash of lemon juice, each bite is a celebration of spring!
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup bell peppers (red, yellow, or orange), chopped
- 1 cup zucchini, diced
- 1 medium red onion, chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the vegetables by chopping the bell peppers, zucchini, red onion, and halving the cherry tomatoes.
- In a large bowl, toss the vegetables with olive oil, salt, and pepper until evenly coated.
- Spread the veggies on the baking sheet in a single layer and roast for about 25 minutes until golden brown and tender.
- While vegetables are roasting, bring a pot of salted water to boil and cook the orzo according to package instructions (about 8-10 minutes) until al dente.
- Drain the orzo and mix it with the roasted vegetables, fresh herbs, and lemon juice. Stir gently to combine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 320
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg