Description
A delightful roasted vegetable orzo pasta dish seasoned with Italian flavors.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups assorted vegetables (bell peppers, zucchini, cherry tomatoes, red onion)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese (optional)
Instructions
- Set your oven to 425°F (220°C).
- Wash and chop the assorted vegetables into bite-sized pieces.
- In a mixing bowl, combine the chopped vegetables with olive oil, garlic powder, Italian seasoning, salt, and pepper. Toss to coat evenly.
- Spread the seasoned vegetables on a baking sheet. Roast in the preheated oven for about 20-25 minutes until tender and slightly caramelized.
- While the vegetables are roasting, bring a pot of salted water to a boil. Add the orzo and cook according to package instructions, typically around 8-10 minutes until al dente.
- Drain the orzo and add it to a large mixing bowl. Remove the roasted vegetables from the oven and gently fold them into the orzo.
- Taste and adjust the seasoning with more salt or pepper if needed.
- Garnish with fresh basil leaves and optional grated Parmesan cheese before serving.
Notes
- This dish can be served warm or at room temperature.
- Feel free to use your favorite vegetables in this recipe.
- For a vegan option, omit the grated Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg