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Lemon Garlic Orzo with Roasted Vegetables


  • Author: clarawhitmore
  • Total Time: 40 mins
  • Yield: 4–6 1x

Description

Bright, hearty, and packed with color—this Lemon Garlic Orzo with Roasted Vegetables is a vibrant celebration of flavor and texture. Perfect as a plant-forward main or elegant side, it’s tossed in a zesty lemon dressing and topped with creamy feta and fresh herbs for a satisfying finish.

 


Ingredients

Scale

Roasted Veggies & Orzo:

⅓ cup (64g) pine nuts

1½ cups (116g) crimini mushrooms, sliced

1 cup (126g) diced bell peppers (any color)

1 lb (425g) asparagus, cut into 1” pieces

12 oz (340g) cherry tomatoes, halved

2 tsp minced garlic

½ cup (116g) chopped shallots

3 tbsp extra virgin olive oil, divided

½ tsp sea salt

½ tsp black pepper

1 cup (200g) orzo

1½ cups (355g) vegetable broth

½ cup (84g) crumbled garlic herb feta or vegan feta

Dressing:

2 tbsp extra virgin olive oil

1 tbsp lemon juice

½ tsp sea salt

¼ tsp black pepper

Garnish:

23 tbsp chopped fresh basil

23 tbsp chopped fresh parsley


Instructions

Toast pine nuts in a dry skillet over medium heat until golden, about 3–4 minutes. Set aside.

 

Preheat oven to 425°F (220°C). Toss mushrooms, peppers, asparagus, tomatoes, garlic, and shallots with 2 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes.

 

Cook orzo in vegetable broth until al dente and liquid is absorbed, about 8–10 minutes.

 

Make the dressing: Whisk olive oil, lemon juice, salt, and pepper.

 

Assemble: In a large bowl, combine orzo, roasted veggies, toasted pine nuts, feta, and dressing. Toss well.

 

Top with fresh herbs before serving warm or chilled.

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Dinner

Nutrition

  • Calories: ~350
  • Fat: 18g
  • Carbohydrates: 35g
  • Protein: 9g