Lemon Garlic Orzo with Roasted Vegetables Recipe
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Vanilla and Bean · by Traci York★ 4.9 (131)

Lemon Garlic Orzo with Roasted Vegetables Recipe

NUTRITION · PER SERVING70M COOK
CAL 32%·PRO 39%
CARBS 66G41% OF CAL
9G FIBER13G SUGAR44G OTHER
FAT 34G49% OF CAL
7G SAT27G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Orzo pasta tossed with roasted spring vegetables, lemon, garlic, and basil. Light and fresh, served warm or chilled, perfect for picnics and potlucks.

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Nutrition & ingredients

1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.

Ingredients

serves 4
  • 1/3 C (64g) Pine Nuts* (see note)
  • 1 1/2 C (116g) Crimini Mushrooms (destemmed and sliced)
  • 1 C (126g) Mix of Red
  • 1 lb (425g) Asparagus (sub zucchini or eggplant when in season!) (cut into 1" pieces with woody ends discarded)
  • 12 oz (340g) Cherry Tomatoes (sliced in 1/2)
  • 2 tsp Garlic (minced)
  • 1/2 C (116g) Shallot (chopped)
  • 3 Tbs Extra Virgin Olive Oil (divided)
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper (Ground)
  • 1 C (200g) Orzo
  • 1 1/2 C (355g) Vegetable Broth
  • 1/2 C (84g) Garlic and Herb Feta (crumbled - or plain vegan feta)
  • 2 Tbs Extra Virgin Olive Oil
  • 1 Tbs Lemon Juice
  • 1/4 tsp Black Pepper (ground)
  • 2-3 Tbs Chopped Fresh Basil
  • 2-3 Tbs Chopped Fresh Parsley
PREP
30M
SODIUM
655MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.