Easy Orzo Pasta with Roasted Vegetables and Parmesan
User Reviews
5
Easy Orzo Pasta with Roasted Vegetables and Parmesan
Description
Easy Orzo Pasta with Roasted Vegetables and Parmesan combines roasted vegetables—zucchini, orange and yellow bell peppers, and onions—with small pasta cooked until tender. The vegetables are seasoned with olive oil, balsamic vinegar, dried rosemary and parsley, kosher salt, and freshly ground black pepper before roasting until lightly browned.
A fresh dressing of lemon juice and zest, olive oil, garlic, salt, and pepper is shaken or whisked to add brightness and savory depth. The orzo is drained and combined with the roasted vegetables and dressing, tossed evenly to distribute flavors. Shaved Parmesan cheese, torn fresh basil leaves, grilled olives, and optional pine nuts are added after cooling slightly, contributing richness, herbal notes, brininess, and crunch.
This dish is flexible for serving warm or at room temperature, suitable for lunches, side dishes, or light dinners. Leftover grilled or sautéed vegetables can substitute for roasted veggies, making it a practical meal option. The balance of tender pasta, roasted vegetables, citrus dressing, and cheese yields a refreshing but hearty pasta salad with contrasting textures.
When using leftover vegetables, ensure they are roughly 2 cups of cooked diced pieces and omit roasting steps. For sautéing vegetables, cook onions first until translucent, then peppers, followed by zucchini until tender and lightly browned. The dressing is versatile enough to complement either preparation.
Ingredients
Roasted Vegetables (*see notes for using leftover grilled or sauteed vegetables)
- 1 large zucchini diced, or 2 small
- 1 bell pepper diced, orange
- 1 yellow bell pepper diced
- 1 yellow onion peeled and diced, small
- ⅓ cup olive oil good
- 1 tablespoon balsamic vinegar good
- ½ teaspoon rosemary dried
- ½ teaspoon parsley dried
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper freshly ground
Orzo
- ½ pound orzo or small-shaped pasta
Dressing
- ⅓ cup lemon juice 2 lemons, freshly squeezed
- 1 teaspoon lemon zest
- ⅓ cup olive oil good
- 1 clove garlic cut in half
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
Add-Ins
- ¼ cup olive sliced (or other olives of choice, grilled
- 1 cup Parmigiano Cheese parmesan cheese, shaved
- ¼ cup basil torn by hand, fresh
- 3 tablespoons pine nuts optional
Instructions
- Preheat oven to 425 degrees F. Line a baking pan with parchment paper and set aside.
- In a large mixing bowl, toss the cut bell peppers, onion, garlic, olive oil, balsamic vinegar, herbs, salt, and pepper and place on a large sheet pan. Roast for 20-25 minutes, until browned, turning once with a spatula.
- Make dressing. In a small jar with a lid, combine the lemon juice, lemon zest, olive oil, garlic, salt, and pepper. Shake until well combined. Alternatively, you can combine them in a small bowl with a whisk. Set aside.
- Cook orzo in boiling salted water for 7 to 9 minutes (according to package directions), until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta. Toss to combine
- Pour the dressing over the pasta and vegetables. Discard the chunks of garlic. Toss to combine.
- Let cool to room temperature (about 15 minutes), then add the shaved parmigiano (parmesan), fresh basil, grilled olives, and pine nuts (if using). Toss to combine. Serve at room temperature or cold. Enjoy!
Notes
- Leftover grilled or sautéed vegetables (about 2 cups) can replace roasted vegetables to save time.
- To sauté vegetables: cook onions until translucent, add peppers for 2-3 minutes, then zucchini until tender and browned.
- The lemon-garlic dressing brightens and complements the roasted or sautéed vegetables well.
- Add shaved Parmesan, fresh basil, olives, and pine nuts just before serving for texture and flavor contrast.
- This dish can be served warm, at room temperature, or chilled depending on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 741 kcal
% Daily Value*
| Calories | 741kcal | 37% |
| Carbohydrates | 56g | 19% |
| Protein | 20g | 40% |
| Fat | 50g | 77% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 31g | 155% |
| Cholesterol | 17mg | 6% |
| Sodium | 2001mg | 83% |
| Potassium | 616mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1468IU | 29% |
| Vitamin C | 118mg | 131% |
| Calcium | 349mg | 35% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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