Description
A colorful and flavorful pasta dish with roasted vegetables, orzo, fresh herbs, and optional Parmesan cheese, perfect for weeknight dinners.
Ingredients
Scale
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1 zucchini (sliced into half-moons)
- 1 yellow squash (sliced into half-moons)
- 1 red onion (cut into wedges)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 0.5 tsp smoked paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1.5 cups orzo pasta
- 4 cups vegetable broth
- 1 tbsp olive oil
- 2 tbsp fresh parsley (chopped)
- 0.25 cup Parmesan cheese (optional)
- 0.5 lemon juice
- 1 tbsp olive oil
- to taste salt and pepper
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss bell peppers, zucchini, yellow squash, and red onion with olive oil, garlic powder, smoked paprika, salt, and black pepper. Spread on baking sheet.
- Roast vegetables 20–25 minutes until tender and caramelized, stirring halfway.
- Bring vegetable broth to boil. Cook orzo until al dente, 8–10 minutes. Drain excess liquid if needed, toss with olive oil.
- Combine roasted vegetables with cooked orzo.
- Add parsley, lemon juice, optional Parmesan, drizzle olive oil, adjust seasoning.
- Serve warm or as a room-temperature pasta salad.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 5 mg
Keywords: Roasted Vegetable Orzo Comforting