Orzo with Roasted Vegetables and Pesto
Orzo with Roasted Vegetables and Pesto is a delightful dish featuring tender orzo pasta mixed with flavorful roasted vegetables and a fresh herb pesto.
Equipment
- oven
- baking sheet
- medium saucepan
Ingredients
Pasta and Broth
- 1 cup orzo pasta
- 2 cups vegetable broth
Vegetables
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
Condiments and Spices
- 2 tablespoons olive oil
- Salt and pepper to taste
Pesto and Cheese
- ½ cup pesto store-bought or homemade
- ¼ cup grated Parmesan cheese optional
Garnish
- Fresh basil leaves for garnish
Instructions
Cooking 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.
Nutrition
Serving: 1cupCalories: 310kcalCarbohydrates: 45gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 5mgSodium: 390mgFiber: 3gSugar: 4g
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