Roasted Vegetable Orzo Pasta

Ingredients

• 1½ cups (about 280 g) orzo pasta

• 1 cup cherry tomatoes, halved

• 1 medium zucchini, sliced

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• ½ small red onion, sliced

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• ½ cup grated Parmesan cheese

• 2 tablespoons fresh parsley, chopped

• 1 teaspoon Italian seasoning

• ½ teaspoon dried oregano

• Salt and black pepper, to taste

• 1 tablespoon lemon juice (optional)

• ¼ cup reserved pasta water, as needed

Instructions

1. Preheat the oven: Heat the oven to 200°C (400°F).

2. Season the vegetables: Place the cherry tomatoes, zucchini, bell peppers, and red onion on a baking tray. Toss with 2 tablespoons olive oil, half the garlic, Italian seasoning, oregano, salt, and pepper.

3. Roast: Bake for 20–25 minutes, until the vegetables are tender and the tomatoes are slightly blistered.

4. Cook the orzo: Meanwhile, bring a pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente. Drain, reserving some pasta water.

5. Prepare the garlic oil: Heat the remaining olive oil in a large pan. Add the remaining garlic and cook for about 30 seconds until fragrant.

6. Combine: Add the cooked orzo and roasted vegetables to the pan. Toss gently, adding a little reserved pasta water if needed.

7. Add Parmesan: Stir in the grated Parmesan, chopped parsley, and optional lemon juice.

8. Serve: Taste and adjust the seasoning. Garnish with extra Parmesan and fresh parsley, then serve warm.

Nutrition Information (Approximate)

Per serving, based on 4 servings:

Nutrition varies depending on the pasta, Parmesan, olive oil, and amount of salt used.

Nut Allergy Information

• Peanuts and tree nuts: Not intentionally included in the basic recipe.

• Milk: Contains dairy from Parmesan cheese.

• Wheat/gluten: Regular orzo is wheat-based and contains gluten.

• Possible cross-contact: Check the labels on pasta and Parmesan for allergy warnings.

For a nut allergy, check every ingredient’s packaging for cross-contact warnings. For a gluten-free version, use certified gluten-free orzo.

Serving tip: Add a little lemon zest and extra Parmesan just before serving to brighten the roasted vegetable flavors.