Lemon Butter Orzo with Roasted Asparagus and Tomatoes

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I stole this recipe for Lemon Butter Orzo with Roasted Asparagus and Tomatoes from a website called tinselbox.com. This easy to make pasta salad gets most of its flavor from roasted vegetables. Asparagus and tomatoes are sprinkled with salt and pepper and roasted until tender. Cooked orzo is mixed with the vegetables and a lemon sauce made with butter, garlic and parsley. Lemon Butter Orzo with Roasted Asparagus and Tomatoes can be served warm or cold and travels well.

“You learn to cook so that you don’t have to be a slave to recipes. You get what’s in season and you know what to do with it.” – Julia Child (see more quotes in the Quotes tab)

Preheat oven to 400 F. On baking sheets spread 1 cup chopped asparagus and 1 cup halved grape tomatoes and drizzle with olive oil and sprinkle with salt and pepper.

Roast vegetables for about 10-15 minutes or until tender and asparagus is slightly browning, remove from oven.

Meanwhile cook (16 oz) package orzo pasta according to package directions and drain.

To make sauce in small saucepan melt 1 stick butter on medium heat, add the juice of 1 lemon, 1 tsp dried parsley and 1 tsp minced garlic and simmer for a few minutes to make fragrant.

Add the roasted vegetables to a large bowl.

Add the cooked orzo to the bowl and pour the sauce over the orzo.

Stir everything together and add salt and pepper to taste until coated. Sprinkle with Parmesan cheese if desired.

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Lemon Butter Orzo with Roasted Asparagus and Tomatoes

This easy to make pasta salad gets most of its flavor from roasted vegetables. Asparagus and tomatoes are sprinkled with salt and pepper and roasted until tender. Cooked orzo is mixed with the vegetables and a lemon sauce made with butter, garlic and parsley. This can be served warm or cold and travels well.

Course Pasta
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 people

Ingredients

  • 1 (16 oz) package orzo, cooked according to package directions
  • 1 cup chopped asparagus
  • 1 cup grape or cherry tomatoes sliced in half
  • Shredded parmesan cheese
  • Salt and pepper for taste

Sauce:

  • 1 stick butter
  • Juice of 1 lemon
  • 1 tsp dried parsley
  • 1 tsp minced garlic

Instructions

  1. Preheat oven to 400.
  2. On baking sheet spread your asparagus and tomatoes and drizzle with olive oil and sprinkle with salt and pepper and roast for about 10-15 minutes or until tender and asparagus is slightly browning, remove from oven.
  3. Meanwhile cook your pasta according to package directions, drain and place in serving bowl.
  4. To make sauce in small saucepan melt your butter on medium heat, add the remaining ingredients and simmer for a few minutes to make fragrant.
  5. Pour your sauce over your orzo and stir in your veggies and salt and pepper until coated.

  6. Sprinkle with Parmesan cheese if desired

  7. Serve warm or cold.