Roasted Vegetable Orzo recipe
All Recipes Side Dish Vegetables Squash Zucchini
Ingredients
- 1 zucchini, sliced 1 summer squash, sliced 1 red onion, cut into chunks 1 pound asparagus, cut into 1-inch pieces 1 pound portobello mushrooms, thickly sliced 4 cloves garlic, minced 2 tablespoons olive oil 1 pinch white sugar salt and black pepper to taste 4 cubes chicken bouillon ¼ cup dry white wine 1 (16 ounce) package orzo pasta 2 tablespoons grated Parmesan cheese
Nutrition Info
- 621 caloriescarbohydrate: 104.5 gcholesterol: 2.9 mgfat: 11.4 gfiber: 10.5 gprotein: 24.9 gsaturatedFat: 2.2 gservingSize: -sodium: 1041.6 mgsugar: 9.8 gtransFat: : -unsaturatedFat: : -
Directions Roasted Vegetable Orzo
Directions
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Preheat oven to 450 degrees F (230 degrees C).
Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl, add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
Roast vegetables until tender, 20 to 25 minutes.
Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.