Lemon Garlic Orzo with Roasted Veggies

🥘 Ingredients

• asparagus
  1 lb
• basil
• bell peppers
  1 c
• cherry tomatoes
  12 oz
• crimini mushrooms
  1.5 c
• crumbled feta
  1/2 c
• garlic
  2 tsp
• lemon juice
  1 Tbsp
• olive oil
  5 Tbsp
• orzo
  1 c
• pepper
  1/4 tsp
• pine nuts
  1/3 c
• salt
  1/2 tsp
• shallot
  1/2 c
• vegetable broth
  1.5 c

🍳 Cookware

• roasting pan

1. 1

   Preheat oven to 350°F, and toast pine nuts for 6 to ⏱️ 7 minutes . Set aside to cool.
2. 2

   Turn up oven to 425°F. Place sliced crimini mushrooms , bell peppers , asparagus , cherry tomatoes , garlic , and shallot on a roasting pan .

   crimini mushrooms: 1.5 c, bell peppers: 1 c, asparagus: 1 lb, cherry tomatoes: 12 oz, garlic: 2 tsp, shallot: 1/2 c
3. 3

   Sprinkle with 2 Tbsp olive oil , and salt , and pepper . Roast at 425°F for 35 to ⏱️ 40 minutes , rotating pan halfway through.

   olive oil: 2 Tbsp, salt, pepper
4. 4

   To cook orzo , sauté 1 Tbsp olive oil until shimmering. Add orzo and stir, coating thoroughly. Stir occasionally for about ⏱️ 3 minutes or until golden.

   orzo: 1 c, olive oil: 1 Tbsp
5. 5

   Add vegetable broth . Bring to a simmer, turn down heat to low, cover and cook for ⏱️ 15 minutes . Remove from heat. Cover and set aside.

   vegetable broth: 1.5 c
6. 6

   To make dressing, add olive oil , lemon juice , salt and pepper and mix until emulsified.

   olive oil: 2 Tbsp, lemon juice: 1 Tbsp, salt: 1/2 tsp, pepper: 1/4 tsp
7. 7

   Mix together vegetables, orzo, dressing, crumbled feta , and pine nuts . Garnish with basil or parsley, if desired.

   crumbled feta: 1/2 c, pine nuts: 1/3 c, basil