Roasted Vegetable Orzo
This pasta dish is loaded with vegetables and has the most delicious and creamy taste and texture. It goes great with fish, chicken and even pork. Make sure you add your protein and you have a complete meal.
Ingredients
- 1 c dry orzo
- 1 large yellow bell pepper (app 200g), chopped
- 1 large red bell pepper (app 200g), chopped
- 1 large Itallian eggplant, skinned (app 400g), chopped
- 2 cloves garlic, minced
- 1 large red onion (app 80g)
- 2 T olive oil
- 1.5 tsp kosher salt
- .5 tsp black pepper
- 4 oz fat free feta cheese
- 4 T Pine nuts
- 15 basil leaves, chopped
For the dressing
- .33 c lemon juice
- 2 T olive oil
- 1 tsp kosher salt
- .5 tsp black pepper
Instructions
- Preheat oven to 425 degrees.
- Toss garlic and vegetables in 2T olive oil, 1 and 1/2 tsp kosher salt and 1/2 tsp black pepper. Place on a large sheet pan and roast for 40 minutes.
- Cook the orzo in boiling water for about 7 to 9 minutes, or following the directions from the package. Drain and transfer to a large bowl and add in the roasted vegetables.
- For the dressing, combine the lemon juice, olive oil, salt and pepper and pour over the pasta and veggies and mix. Top with the feta, pine nuts and basil leaves before serving with your protein of choice.
Notes
Makes 4 servings
Calories - 422
Protein - 16g
Carbs - 47g
Fat - 21g
Add to MyFitnessPal here, or search for KWF Veggie Orzo.