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 Time15minutes
Cook Time25minutes
Servings6people
Ingredients
1ear of cornhusks removed and cleaned
5-6button mushroomssliced
½oniondiced
1 ½tbspolive oil
Pinchred pepper flakes
Salt and pepper
5asparagus spearsends removed and chopped
½cupcherry tomatoes
½cupsun gold tomatoes
1zucchinidiced
2-3clovesof garlicchopped finely
1cupbaby spinachchopped
8ozorzoreserve ½ cup cooking liquid
2tbspbutter
Juice and zest of lemonplus more for serving
¼cupParmesan cheesegrated
Instructions
Preheat oven to 400 F.
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.
Add asparagus, tomatoes, zucchini and garlic then drizzle with olive oil.
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.
Cook orzo in salted water, reserve ½ cup pasta water.
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.