Description
A vibrant dish combining orzo pasta with roasted vegetables and basil pesto, perfect for gatherings or as a light main course.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup pesto sauce
- Parmesan cheese (optional for serving)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the mixed vegetables in a large bowl with olive oil, salt, and pepper.
- Spread them out evenly on your baking sheet.
- Roast the vegetables for 20-25 minutes, turning halfway through.
- Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente.
- Drain the pasta and set aside.
- Combine the cooked orzo, roasted vegetables, and pesto in a large mixing bowl.
- Serve warm, with a sprinkle of Parmesan cheese on top.
Notes
For best results, customize the vegetable mix based on seasonal availability and personal preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg
Keywords: orzo, roasted vegetables, pesto, vegetarian, summer dish