Garlicky Orzo with Roasted Vegetables
by Pam on September 25, 2013
I was roasting a chicken for dinner and wanted a nice healthy side dish to serve with it. I looked through my pantry and refrigerator to see what I had on hand. I found some orzo, garlic, yellow squash, asparagus, red onion, orange bell pepper, and cherry tomatoes. I cooked the orzo per instructions and roasted the veggies then I sautéed them with olive oil, garlic, and a bit of crushed red pepper flakes. I simply seasoned it with sea salt and freshly cracked pepper then served. It was light, healthy, filling, and flavorful and it paired nicely with the roasted chicken.
Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.
Dice up the veggies then toss them on the baking sheet. Drizzle with some olive oil then season with sea salt and freshly cracked pepper, to taste.
Place into the oven and roast for 15-20 minutes. Remove from the oven.
While the veggies are roasting, prepare the orzo per instructions. Drain. 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. Mix until well combined. Taste and re-season if needed. Serve and enjoy.
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Garlicky Orzo with Roasted Vegetables
Yield: 4
Prep Time: 10 min.
Cook Time: 20-25 min.
Ingredients:
Olive oil
10 spears of asparagus, diced
1 yellow squash, diced
1 baby orange bell pepper, diced
1/4 red onion, diced
Handful of cherry tomatoes, halved
1 cup of dry orzo, cooked per instructions
2 cloves of garlic, minced
Dash of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
Directions:
Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.
Dice up the veggies then toss them on the baking sheet. Drizzle with some olive oil then season with sea salt and freshly cracked pepper, to taste.
Place into the oven and roast for 15-20 minutes.
While the veggies are roasting, prepare the orzo per instructions. Drain. Place the pot you cooked the orzo in back on the stove over medium heat. Add a 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. Mix until well combined. Taste and re-season if needed. Serve and enjoy.
References
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