Description
A delicious and easy dish that combines creamy orzo with roasted vegetables for a satisfying and healthy meal.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable broth or water
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup broccoli florets
- 1 cup bell peppers, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss broccoli, bell peppers, and cherry tomatoes with olive oil, minced garlic, salt, and pepper on a baking sheet.
- Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly charred.
- Bring the vegetable broth or water to a boil in a saucepan.
- Add the orzo and cook according to the package instructions until al dente.
- Drain the orzo and return it to the pot.
- Mix in the roasted vegetables and grated Parmesan cheese.
- Taste and adjust the seasoning with salt and pepper.
- Serve warm, garnished with fresh parsley if desired.
Notes
For a vegan option, substitute nutritional yeast for Parmesan cheese and use a plant-based oil.
- Prep Time: 10 minutes
- Cook Time: 25 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