Vegetarian Recipe | Lemon Garlic Orzo with Roasted Vegetables

Lemon Garlic Orzo with Roasted Vegetables

For the Orzo and Veggies :
1/3 C Pine Nuts* (see note) 64g
1 1/2 C Crimini Mushrooms destemmed and sliced, 116g
1 C Mix of Red Yellow, or Orange Bell Peppers, deseeded and diced (I use baby bells), 126g
1 lb Asparagus (sub zucchini or eggplant when in season!) cut into 1" pieces with woody ends discarded, 426g
12 oz Cherry Tomatoes cut in 1/2, 340g
2 tsp Garlic minced, 6g
1/2 C Shallot chopped, 116g
3 Tbs Extra Virgin Olive Oil divided, 36g

  • Toast the Pine Nuts :
  • Preheat Oven to 350F (177C) and toast pine nuts for 6-7 minutes, or until toasty and fragrant. Set aside to cool.
  • Roast the Veggies :
  • etc
  • etc

  • For Full Instruction:

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