Orzo with Roasted Summer Vegetables

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I stole this recipe for Orzo with Roasted Summer Vegetables from forloveofcooking.net. This delicious pasta recipe can be served as a main dish or side dish. The first vegetables that are roasted are mushrooms and onions. Then asparagus, tomatoes, zucchini and garlic are added to the baking sheet. After cooking for another five minutes, corn and spinach are tossed with other vegetables. Cooked orzo pasta is mixed with the roasted vegetables. This vegetarian recipe is an excellent choice for a meatless meal.

The ingredients for this recipe are: 1 ear of corn, 5-6 button mushrooms, ½ onion, 1 ½ tbsp olive oil, pinch red pepper flakes, salt, pepper, 5 asparagus spears, ½ cup cherry tomatoes, ½ cup sun gold tomatoes, 1 zucchini, 2-3 cloves of garlic, 1 cup baby spinach, 8 oz orzo (reserve ½ cup cooking liquid), 2 tbsp butter, juice and zest of lemon and ¼ cup Parmesan cheese

Preheat oven to 400 F. Place mushrooms and onions on baking sheet and then drizzle with olive oil and season with salt and pepper. Toss to coat.

Roast for 10 minutes. Then add tomatoes, corn, zucchini and garlic then drizzle with olive oil.

Roast for another 5 minutes, next add the chopped baby spinach. Toss the veggies then roast for 1-2 minutes.

Cook orzo in salted water, reserve ½ cup pasta water. Next add butter, lemon juice and zest to drained orzo and toss to coat. Add Parmesan cheese and some of the reserved water, toss to coat.

Season the roasted vegetables with salt and pepper.

Add the vegetables to the pasta mixture and serve.

If you liked this recipe for Orzo with Roasted Summer Vegetables then you can also try Sheet Pan Oven Roasted Vegetables, Italian Oven Roasted Vegetables, Vegetable & Orzo Tian or Roasted Vegetable Penne.

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Orzo with Roasted Summer Vegetables

This delicious pasta recipe can be served as a main dish or side dish. The first vegetables that are roasted are mushrooms and onions. Then asparagus, tomatoes, zucchini and garlic are added to the baking sheet. After cooking for another five minutes, corn and spinach are tossed with other vegetables. Cooked orzo pasta is mixed with the roasted vegetables.
Course Pasta
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6 people

Ingredients

  • 1 ear of corn husks removed and cleaned
  • 5-6 button mushrooms sliced
  • ½ onion diced
  • 1 ½ tbsp olive oil
  • Pinch red pepper flakes
  • Salt and pepper
  • 5 asparagus spears ends removed and chopped
  • ½ cup cherry tomatoes
  • ½ cup sun gold tomatoes
  • 1 zucchini diced
  • 2-3 cloves of garlic chopped finely
  • 1 cup baby spinach chopped
  • 8 oz orzo reserve ½ cup cooking liquid
  • 2 tbsp butter
  • Juice and zest of lemon plus more for serving
  • ¼ cup Parmesan cheese grated

Instructions

  1. Preheat oven to 400 F.
  2. Place mushrooms and onions on baking sheet and drizzle with olive oil and season with salt and pepper. Toss to coat. Roast for 10 minutes.
  3. Add asparagus, tomatoes, zucchini and garlic then drizzle with olive oil.
  4. Roast for another 5 minutes, then add corn and chopped baby spinach, toss the veggies then roast for 1-2 minutes. Remove from oven and set aside to cool.
  5. Cook orzo in salted water, reserve ½ cup pasta water.
  6. Add butter, lemon juice and zest to drained orzo and toss to coat. Add Parmesan cheese and some of the reserved water, toss to coat. Add the veggies and then season with salt and pepper.
  7. Serve with additional Parmesan cheese.