Description
Orzo with Roasted Vegetables and Pesto is a delightful dish featuring tender orzo pasta mixed with flavorful roasted vegetables and a fresh herb pesto.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- On a large baking sheet, toss the diced zucchini, red bell pepper, yellow bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Spread the vegetables in a single layer.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
- While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Add the orzo and cook according to package instructions, usually about 8-10 minutes, until al dente.
- Once the orzo is cooked, drain any excess liquid and return it to the saucepan. Stir in the pesto until the orzo is well coated.
- Add the roasted vegetables to the orzo and gently mix to combine. If desired, sprinkle with grated Parmesan cheese.
- Serve warm, garnished with fresh basil leaves.
Notes
- This dish can be served warm or at room temperature.
- Feel free to add other vegetables based on your preference.
- For a vegan version, omit the Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting and Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 5mg