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Roasted Vegetable Orzo

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Pasta: Roasted Vegetable Orzo
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INGREDIENTS
Servings: 4
zucchini, sliced
summer squash, sliced
red onion, cut into chunks
asparagus, cut into 1-inch pieces
portobello mushrooms, thickly sliced
garlic, minced
olive oil
white sugar
salt and black pepper to taste
chicken bouillon
dry white wine
orzo pasta
grated Parmesan cheese
DIRECTIONS
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
  3. Roast vegetables until tender, 20 to 25 minutes.
  4. Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.
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