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Lemon Garlic Orzo with Roasted Vegetables Recipe

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4 from 83 reviews

This vibrant Lemon Garlic Orzo with Roasted Vegetables recipe combines toasted pine nuts, a medley of perfectly roasted seasonal vegetables, and fluffy orzo pasta tossed in a zesty lemon garlic dressing. Enhanced with creamy garlic and herb feta and fresh herbs, this dish is a flavorful and healthy vegetarian main or side perfect for any season.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Nuts

  • 1/3 cup (64g) Pine Nuts*
  • 1 1/2 cups (116g) Crimini Mushrooms, destemmed and sliced
  • 1 cup (126g) Mixed Red Bell Peppers, chopped
  • 1 lb (425g) Asparagus, cut into 1″ pieces with woody ends discarded
  • 12 oz (340g) Cherry Tomatoes, halved
  • 2 tsp Garlic, minced
  • 1/2 cup (116g) Shallot, chopped

Orzo and Broth

  • 1 cup (200g) Orzo pasta
  • 1 1/2 cups (355g) Vegetable broth

Oils, Seasonings, and Herbs

  • 3 tbsp Extra Virgin Olive Oil, divided
  • 1/2 tsp Sea Salt, plus 1/2 tsp additional
  • 3/4 tsp Black Pepper, ground (divided into 1/2 tsp and 1/4 tsp)
  • 1 tbsp Lemon Juice
  • 2-3 tbsp Fresh Basil, chopped
  • 2-3 tbsp Fresh Parsley, chopped

Cheese

  • 1/2 cup (84g) Garlic and Herb Feta, crumbled (or plain vegan feta)

Instructions

  1. Toast the Pine Nuts: Preheat your oven to 350°F (177°C). Spread the pine nuts evenly on a baking sheet and toast for 6-7 minutes, or until they become fragrant and lightly golden. Remove from the oven and set aside to cool.
  2. Roast the Vegetables: Increase the oven temperature to 425°F (218°C). Line two baking sheets with parchment paper. On one sheet, combine mushrooms, bell peppers, asparagus, cherry tomatoes, minced garlic, and chopped shallot. Drizzle 2 tablespoons of olive oil over the vegetables and toss with a spatula to coat evenly. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, tossing again. Split the veggie mixture evenly between the two sheets, spreading them out in a single layer without overlapping. Roast for 35-40 minutes, rotating the pans halfway through cooking. Begin checking at around 25 minutes, allowing some charring for flavor.
  3. Cook the Orzo: In a large sauté pan, heat 1 tablespoon of olive oil over medium heat until shimmering. Add the orzo and stir continuously for about 3 minutes until it turns golden and toasted. Carefully pour in the vegetable broth, watching for any sputtering. Bring it to a simmer, then reduce heat to low, cover, and cook for approximately 15 minutes or until all liquid is absorbed. Stir once done, then cover and remove from heat.
  4. Prepare the Dressing: In a small bowl, whisk together 2 tablespoons extra virgin olive oil, lemon juice, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper until emulsified.
  5. Combine and Serve: To the cooked orzo in the sauté pan, add the roasted vegetables along with their pan juices. Pour in the dressing, sprinkle in the crumbled garlic and herb feta and toasted pine nuts. Mix gently to combine. Garnish generously with chopped fresh basil and parsley before serving immediately.
  6. Storage Instructions: Transfer leftovers to a lidded container and refrigerate for up to three days. This dish can be enjoyed chilled or gently reheated. Freezing is not recommended as it may affect texture and flavor.

Notes

  • The pine nuts can easily burn, so watch them closely while toasting.
  • Some char on the roasted vegetables adds a smoky depth to the flavor; avoid overcooking to prevent bitterness.
  • Substitute asparagus with zucchini or eggplant according to seasonal availability.
  • Using a vegan feta makes this recipe suitable for plant-based diets.
  • Carefully add broth to toasted orzo to avoid splattering.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/lemon-garlic-orzo-with-roasted-vegetables-recipe/