Lemon Garlic Orzo with Roasted Vegetables
Lemon Garlic Orzo with Roasted Vegetables is packed with texture and flavor. A delicious pasta recipe served warm or chilled and makes fabulous leftovers or addition to a picnic. vegetarian + vegan option
Although we had a heatwave a few weeks ago, the chilly air is back in the Pacific Northwest, especially when the clouds float in. They feel like a warm cocoon, and I welcome their presence. We need the rain, I hear it’s on the way, as its been sparse this Spring. Predictions forecast a warmer summer.
Thinking there may be a tiny, infinitesimal chance the heatwave turbocharged the ripening of strawberries, I took a drive out to one of the farms yesterday, not because I’m anxious to get my hands on fresh strawberries or anything.
Lemon Garlic Orzo with Roasted Vegetables
For the Orzo and Veggies:
1/3 C Pine Nuts* (see note) 64g
1 1/2 C Crimini Mushrooms destemmed and sliced, 116g
1 C Mix of Red Yellow, or Orange Bell Peppers, deseeded and diced (I use baby bells), 126g
1 lb Asparagus (sub zucchini or eggplant when in season!) cut into 1" pieces with woody ends discarded, 426g
12 oz Cherry Tomatoes cut in 1/2, 340g
2 tsp Garlic minced, 6g
1/2 C Shallot chopped, 116g
3 Tbs Extra Virgin Olive Oil divided, 36g
1/2 tsp Sea Salt
1/2 tsp Black Pepper Ground
1 C Orzo 198g
1 1/2 C Vegetable Broth 354g
1/2 C Garlic and Herb Feta crumbled (Leave off for Vegan Option), 84g
For the Dressing:
2 Tbs Extra Virgin Olive Oil 24g
1 Tbs Lemon juiced, about 2
1/2 tsp Sea Salt
1/4 tsp Black Pepper ground
For the Garnish:
2-3 Tbs Chopped Fresh Basil
2-3 Tbs Chopped Fresh Parsley
Instructions
Toast the Pine Nuts:
Although we had a heatwave a few weeks ago, the chilly air is back in the Pacific Northwest, especially when the clouds float in. They feel like a warm cocoon, and I welcome their presence. We need the rain, I hear it’s on the way, as its been sparse this Spring. Predictions forecast a warmer summer.
Thinking there may be a tiny, infinitesimal chance the heatwave turbocharged the ripening of strawberries, I took a drive out to one of the farms yesterday, not because I’m anxious to get my hands on fresh strawberries or anything.
Lemon Garlic Orzo with Roasted Vegetables
For the Orzo and Veggies:
1/3 C Pine Nuts* (see note) 64g
1 1/2 C Crimini Mushrooms destemmed and sliced, 116g
1 C Mix of Red Yellow, or Orange Bell Peppers, deseeded and diced (I use baby bells), 126g
1 lb Asparagus (sub zucchini or eggplant when in season!) cut into 1" pieces with woody ends discarded, 426g
12 oz Cherry Tomatoes cut in 1/2, 340g
2 tsp Garlic minced, 6g
1/2 C Shallot chopped, 116g
3 Tbs Extra Virgin Olive Oil divided, 36g
1/2 tsp Sea Salt
1/2 tsp Black Pepper Ground
1 C Orzo 198g
1 1/2 C Vegetable Broth 354g
1/2 C Garlic and Herb Feta crumbled (Leave off for Vegan Option), 84g
For the Dressing:
2 Tbs Extra Virgin Olive Oil 24g
1 Tbs Lemon juiced, about 2
1/2 tsp Sea Salt
1/4 tsp Black Pepper ground
For the Garnish:
2-3 Tbs Chopped Fresh Basil
2-3 Tbs Chopped Fresh Parsley
Instructions
Toast the Pine Nuts:
- Preheat Oven to 350F (177C) and toast pine nuts for 6-7 minutes, or until toasty and fragrant. Set aside to cool.
Read Here for Full Recipes>>vanillaandbean.com/lemon-garlic-orzo-with-roasted-vegetables/
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