Description
A vibrant dish featuring roasted vegetables, tender orzo pasta, and flavorful pesto, perfect for any occasion.
Ingredients
Scale
- 1 cup of orzo pasta
- 2 cups of mixed vegetables (bell peppers, zucchini, carrots)
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1/4 cup of pesto sauce
- Parmesan cheese (optional for serving)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the mixed vegetables with olive oil, salt, and pepper in a large bowl until well coated.
- Spread the vegetables evenly on a baking sheet. Roast for 20-25 minutes, turning halfway through.
- Bring salted water to a boil in a large pot. Cook the orzo according to package instructions until al dente. Drain and set aside.
- Combine the cooked orzo, roasted vegetables, and pesto in a mixing bowl. Toss gently until well-coated.
- Serve warm, topped with freshly grated Parmesan cheese.
Notes
Taste as you go! Adjust seasoning and add more pesto as needed to suit your palate.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: orzo, roasted vegetables, pesto, vegetarian pasta, healthy recipe