Description
A comforting dish featuring roasted vegetables and orzo pasta, delivering a balance of warmth, freshness, and savory flavors.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes, etc.)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the vegetables with olive oil, minced garlic, salt, and pepper on a rimmed baking sheet.
- Spread them in a single layer, giving each piece breathing room.
- Roast the vegetables for about 20–25 minutes until caramelized and tender.
- Meanwhile, bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente.
- Drain the orzo and return it to the pot or a mixing bowl.
- Add the roasted vegetables and toss gently to combine, adjusting seasoning as needed.
- Serve warm or chilled, garnished with fresh herbs.
Notes
For a heartier meal, stir in cooked chickpeas or crumbled feta. This dish can be enjoyed warm or as a chilled pasta salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg