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Roasted Veggies with Orzo

The roasted veggies add an extra depth of robust flavor to this simple, yet delicious, pasta dish. Tossed with a bright citrus dressing and fresh basil this is a great side dish to pair with grilled steak or chicken, or serve it as a light lunch.

Roasted Veggies with Orzo

Print Grocery List Print Recipe
Serves: 6 Total Time: 1 hour

Ingredients

  • 1 small zucchini, peeled and diced
  • 1 red bell pepper, 1-inch diced
  • 1 yellow bell pepper, 1-inch diced
  • 1 red onion, peeled and 1-inch diced
  • 2 garlic cloves, minced
  • 1/3 cup good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound orzo
  • 1/3 cup freshly squeezed lemon juice (2 lemons)
  • 1/3 cup good olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 scallions, minced (white and green parts)
  • 1/4 cup pignolis (pine nuts), toasted
  • 3/4 pound good feta, 1/2-inch diced (not crumbled)
  • 15 fresh basil leaves, cut into julienne

Instructions

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Notes

Adapted slightly from Ina Garten, Barefoot Contessa, Barefoot Contessa Parties!

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