Pasta: Roasted Vegetable Orzo
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
- Preheat oven to 450 degrees F (230 degrees C).
- 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.
- Roast vegetables until tender, 20 to 25 minutes.
- 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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