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Vegetable Orzo Primavera

Vegetable Orzo Primavera
Vegetable Orzo Primavera

Vegetable Orzo Primavera

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4 servings

Ingredients
  

  • 3 carrots peeled
  • 2 medium or 1 large zucchini
  • 2 yellow summer squash
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 onion thinly sliced
  • 1 ⁄4 cup olive oil
  • 1 tablespoon dried Italian herbs or
  • herbes de Provence
  • 2 teaspoons kosher salt plus more to taste
  • 2 teaspoons freshly ground black pepper
  • plus more to taste
  • 1 pound Barilla orzo pasta
  • 20 cherry tomatoes halved
  • 3 ⁄4 cups shredded Parmesan cheese

Instructions
 

  • Preheat the oven to 450 degrees F.
  • Cut the carrots, zucchini, squash, and bell peppers into
  • thin 2-inch-long strips. On a large, heavy, foil-lined
  • baking sheet, toss the vegetable strips, onion, oil, dried
  • herbs, and 2 teaspoons each of salt and pepper to coat.
  • Transfer half the vegetable mixture to another large,
  • heavy, foil-lined baking sheet, and arrange the vegetables
  • evenly over both sheets. Bake, stirring after the fi rst
  • 10 minutes, until the carrots are tender and the other
  • vegetables begin to brown, about 20 minutes total.
  • Meanwhile, bring a large pot of salted water to a boil over
  • high heat. Add the orzo and cook, stirring occasionally,
  • until tender but still fi rm to the bite, about 9 minutes.
  • Drain, reserving 1 cup of the cooking liquid. In a large
  • bowl, toss the pasta with the cooked vegetables to
  • combine. Add the cherry tomatoes and enough of the
  • reserved cooking liquid, 1⁄4 cup at a time, to moisten.
  • Season the pasta with more salt and pepper to taste.
  • Transfer the pasta to bowls. Sprinkle with Parmesan
  • cheese and serve.

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