Description
Orzo with Roasted Veggies and Lemon is a vibrant and satisfying dish that brings together tender orzo pasta, an array of colorful roasted vegetables, and a zing of fresh lemon juice. Perfect for any meal, this recipe is not only easy to prepare but also packed with nutrients, making it an excellent choice for both casual family dinners and festive gatherings.
Ingredients
Scale
- 1/2 bell pepper, diced
- 1/4 yellow onion, diced
- 4 asparagus spears, wooden ends removed, chopped
- 1 cup baby grape tomatoes
- 1/4 cup broccoli florets, chopped
- 2–3 cloves of garlic, sliced thinly
- 8 oz orzo, cooked in salted water
- Juice & zest from 1 lemon
- 2 tbsp butter or olive oil
- 1/4 cup parmesan cheese, finely grated (optional)
- Pinch of crushed red pepper flakes, to taste
- Sea salt and freshly cracked pepper, to taste
- 1 tbsp fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss diced bell pepper, onion, chopped asparagus, broccoli florets, grape tomatoes, and sliced garlic with olive oil and seasoning.
- Roast the vegetables for about 15 minutes until tender.
- Cook orzo in salted water until al dente; reserve some cooking water before draining.
- In a large mixing bowl, combine the warm orzo with butter, lemon juice, lemon zest, and parmesan cheese if using.
- Fold in the roasted vegetables and fresh parsley; adjust seasoning as needed.
- Serve warm with extra lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 5g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg