Orzo with Roasted Vegetables

August 17, 2016

180

Orzo pasta tossed with roasted vegetables and fresh herbs in an olive oil, lemon vinaigrette.

For the orzo:
8 ounces orzo pasta
1 medium (or 2 small) zucchini, diced
1 red pepper, diced
1 yellow pepper, diced
1 bunch asparagus, cut into 1 inch pieces
1 medium red onion, diced
2-3 cloves garlic, minced
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
3-4 green onions
1/2 cup crumbled feta cheese
1/3 cup fresh basil leaves, chopped
For the dressing:
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 425 degrees. Cook orzo according to package directions. Drain and transfer to a large serving bowl. Meanwhile, toss the zucchini, peppers, asparagus, onion and garlic with 1/4 cup olive oil....
See the full directions on my site

Nutritions

Calories
211

Sodium
994mg
41% DV

Fat
16g
24% DV

Protein
4g
8% DV

Carbs
14g
4% DV

Fiber
2g
11% DV

Pasta Vegetarian