Lemon Garlic Orzo with Roasted Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings (about 1⅔ cups each)
  • 3 bell peppers (color of preference), cut into 1-inch pieces
  • 1 onion, cut into 1-inch pieces
  • 1 lb asparagus, woody ends trimmed and cut into 3-inch pieces
  • 12 oz cherry tomatoes
  • 6 cloves garlic, minced
  • 3 Tbsp olive oil, divided
  • ½ tsp salt
  • ½ tsp black pepper
  • ⅓ cup pine nuts
  • 1 cup uncooked orzo
  • ½ cup dry white wine
  • 1 cup low-sodium vegetable broth
  • ½ cup feta, crumbled
  • ½ cup basil, chiffonade
  • ¼ cup olive oil
  • 3 Tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper
  1. Preheat oven to 425 degrees F. Line 2 sheets with parchment paper.
  2. Place bell peppers and onion on one baking sheet and asparagus and tomatoes on the second. Drizzle each with half the garlic, 1 tablespoons olive oil and ¼ teaspoon salt and pepper; toss well. Roast for 30-35 minutes; remove asparagus and tomatoes after 20 minutes.
  3. Meanwhile, place pine nuts in a large, dry skillet over medium-low heat. Toast until just fragrant; remove to a plate.
  4. Return skillet to stove, increase heat to medium-high, and add remaining 1 tablespoon olive oil. Once hot, add orzo and stir to coat in oil. Stir often until orzo is slightly toasted, about 3 minutes. Add the wine and cook 2-3 minutes or until liquid is absorbed. Add the vegetable broth and stir. Turn down the heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
  5. In a small bowl, whisk together the dressing ingredients until well-combined. Set aside.
  6. Once the liquid is absorbed into the orzo, add the roasted vegetables (and accumulated juices) and dressing; stir well. Top with feta and basil before serving.
Recipe slightly adapted from Vanilla and Bean
Nutrition Information
Serving size: 1⅔ cups Calories: 391 Fat: 22.7 Carbohydrates: 35.0 Sugar: 5.5 Sodium: 594 Fiber: 4.7 Protein: 10.0 Cholesterol: 5
Recipe by Prevention RD at https://preventionrd.com/2017/07/lemon-garlic-orzo-with-roasted-vegetables/