Vegetable Orzo Primavera2015-07-12
- Yield : 4 serving
- Servings : 4
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 45m
500 grams orzo pasta
20 cherry tomatoes, halved
1/2 cups shredded Parmesan cheese
3 carrots, peeled
2 medium zucchini
2 yellow Straight neck squash
1 yellow bell pepper
1 red bell pepper
1 onion, thinly sliced
1⁄4 cup olive oil
1 tablespoon dried Italian herbs
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
Cook orzo pasta into boiling water according to the package directions. After spaghetti cooked strain the spaghetti with a rice strainer.
Preheat the oven to 450 degrees F.
Cut the carrots, zucchini, squash, and bell peppers into thin 1-inch-long strips. On a large, heavy, foil-lined baking sheet, toss the vegetable strips, onion, oil, dried herbs, and 2 teaspoons each of salt and pepper to coat. Transfer half the vegetable mixture to another large, heavy, foil-lined baking sheet, and arrange the vegetables evenly over both sheets. Bake, stirring after the first 10 minutes, until the carrots are tender and the other vegetables begin to brown, around 10-15 minutes total.
In a large bowl, toss the pasta with the cooked vegetables to combine. Add the cherry tomatoes. Season the pasta with more salt and pepper to taste. Transfer the pasta to bowls. Sprinkle with Parmesan cheese and serve.