Garlicky Orzo with Roasted Vegetables
Servings 4
Equipment
- Baking Sheet
- Large saucepan
Ingredients
- 1-2 tbsp Olive oil
- 10 spears of asparagus woody ends, discarded, diced
- 1 yellow squash diced
- 1 baby orange bell pepper diced
- ¼ red onion diced
- Handful of cherry tomatoes halved
- 1 cup of dry orzo cooked per instructions, reserving ¼ cup of cooking water
- 2 cloves of garlic minced
- Dash of crushed red pepper flakes to taste
- Sea salt and freshly cracked pepper to taste
- Fresh lemon juice to taste, and extra wedges for serving
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment or foil, then coat it with olive oil cooking spray.
- Toss the vegetables on the baking sheet, spreading them out in an even layer. Drizzle with olive oil, then season with sea salt and freshly cracked pepper, to taste.
- Place in the oven and roast for 15-20 minutes. Remove from the oven.
- While the veggies are roasting, prepare the orzo in a large saucepan in well-salted water according to the package instructions. Drain, reserving ¼ cup of the cooking liquid.
- Place the pot you cooked the orzo in back on the stove over medium heat.
- Add 1 tablespoon of olive oil, minced garlic, and crushed red pepper flakes, then cook, stirring constantly, for 1 minute.
- Add the orzo and roasted veggies along with sea salt and freshly cracked pepper, to taste, and some reserved cooking water if needed. Add fresh lemon juice to taste, and mix until well combined. Taste and re-season if needed.
- Serve with fresh lemon wedges. Enjoy.