Orzo with Roasted Vegetables and Pesto
A comforting dish of orzo pasta mixed with roasted vegetables and tossed in a fragrant pesto sauce, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
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 until well coated.
- Spread the seasoned vegetables evenly on a baking sheet.
- Roast for 20-25 minutes, turning halfway through.
- Bring salted water to a boil in a large pot, then add the orzo and cook until al dente.
- Combine the cooked orzo, roasted vegetables, and pesto in a mixing bowl.
- Serve warm, topped with grated Parmesan cheese if desired.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat with a splash of water.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg
Find it online: https://doughgirlbylea.com/roasted-vegetable-orzo-with-pesto/