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Orzo with Roasted Summer Vegetables
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5 from 1 vote

Orzo with Roasted Summer Vegetables

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish
Cuisine: Italian
Servings: 6
Author: Pam

Equipment

  • Baking Sheet

Ingredients

  • 1 ear of corn, husk removed & cleaned
  • 5-6 button mushrooms, diced
  • 1/2 small yellow onion, diced
  • tbsp olive oil
  • Pinch of crushed red pepper flakes, to taste
  • Sea salt and freshly cracked pepper, to taste
  • 5 asparagus spears, wooden ends removed and chopped
  • 1/2 cup cherry tomatoes
  • 1/2 cup sun gold tomatoes
  • 1 zucchini, diced
  • 2-3 cloves of garlic, chopped finely
  • 1 cup baby spinach, chopped
  • 8 oz orzo, cooked in salted water, per package instructions  *Reserve 1/2 cup cooking liquid
  • 2 tbsp good butter
  • Juice & zest from 1 lemon, plus more for serving
  • 1/4 cup Parmesan cheese, finely grated, plus more for serving

Instructions

  • Preheat the oven to 400 degrees.
  • Boil a pan of salted water and place the cleaned ear of corn into the water. Cook for 3 minutes then remove the corn from the boiling water.
  • Set aside to allow the corn to cool completely. Once cool, cut the kernels off the cob with a knife into a bowl. Set aside.
  • Place the mushrooms and onions together on the baking sheet then drizzle with one tablespoon of the olive oil and season with crushed red pepper, sea salt & freshly cracked pepper, to taste; toss to coat evenly. Roast for 10 minutes.
  • Add the asparagus, tomatoes, zucchini, and garlic then drizzle with remaining olive oil then toss the veggies.
  • Roast for another 5 minutes then add the corn and chopped baby spinach, toss the veggie then continue to roast for 1-2 minutes. Remove from the oven and set aside to cool.
  • Cook the orzo in salted water until al dente, per package instructions. Drain, reserving 1/2 cup pasta cooking water.
  • Add the butter, lemon juice, and lemon zest to the orzo and toss to coat evenly. Add the parmesan cheese and a bit of reserved pasta water, as needed, then toss to coat evenly.
  • Add the roasted veggies then toss until well mixed. Taste then season with sea salt and lots of freshly cracked pepper, to taste.
  • Serve with additional lemon and parmesan on the side. Enjoy.