I love a good side pasta dish! This dish is packed with vegetables and is so versatile. This pasta can be served along side almost any protein as well as just alone with a good green salad. You can change it up on the vegetables, I like to try and stay in season, so in spring certainly asparagus or spring onions could be used. When you serve this, be sure to put in a really pretty bowl and let the all the colors of this dish shine! It’s a great way to introduce vegetables to kids, most love pasta! Try this with your favorite chicken, pork or fish, it will be a hit at the table!! Enjoy!
Roasted Vegetable Orzo
Ingredients
- 1 medium Zucchini peeled and chopped
- 1 medium sweet yellow pepper left whole
- 1 medium sweet red pepper left whole
- 1 small red onion cut in wedges
- ½ bag frozen peas
- 1 small bag of precut butternut squash
- 2 tablespoons good olive oil
- 1 teaspoon salt, and pepper
- 1 teaspoon herbs de provence
- 1 package of uncooked Orzo pasta
- 1 teaspoon of parmesan cheese ( Optional )
Instructions
Heat oven to 400 degrees, place all vegetables except the
peas on a baking pan, drizzle with olive oil, herbs de provence, salt and
pepper and roast for about 35 to 40 minutes. Take out of oven and cover
the peppers with foil or put in paper bag till outer skin starts to bubble up
and can be removed, they will need to cool for a bit, about 10 minutes. Remove
the outer skin and inside seeds and cut into bite size pieces. Take the peas
out and let come to room temp, cook the Orzo according to package directions,
add the peas to drained orzo, add all the remaining veggies, season with salt
and pepper, add the cheese and serve it up!! This dish can be served at room
temp, just stir the pasta so as to not stick together, you can always add a
touch of olive oil to help blend all together.
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