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Orzo with Roasted Summer Vegetables

Orzo with Roasted Summer Vegetables

This orzo with roasted summer vegetables is a delicious side dish that’s filled with lots of tasty veggies, fresh lemon juice & parmesan cheese. I roasted some mushrooms, onions, asparagus, homegrown cherry tomatoes & sun gold tomatoes, and zucchini together until tender. Next added some cooked corn & baby spinach to the baking sheet for the last couple of minutes of roasting then tossed everything together with some freshly cooked orzo, lemon juice, good butter, parmesan cheese, and lots of freshly cracked black pepper. Delicious and always a winning dish with my entire family. This orzo with roasted summer vegetables paired very nicely with crispy chicken parmesan and freshly baked bread.

Orzo with Roasted Summer Vegetables

How to Make Orzo with Roasted Summer Vegetables

Preheat the oven to 400 degrees.

Boil a pan of salted water and place the cleaned ear of corn into the water. Cook for 3 minutes then remove the corn from the boiling water. Set aside to allow the corn to cool completely. Once cool, cut the kernels off the cob with a knife into a bowl. Set aside.

Place the mushrooms and onions together on the baking sheet then drizzle with one tablespoon of olive oil and season with crushed red pepper, sea salt & freshly cracked pepper, to taste; toss to coat evenly. Roast for 10 minutes.

Add the asparagus, tomatoes, zucchini, and garlic then drizzle with remaining olive oil then toss the veggies. Roast for another 5 minutes then add the corn and chopped baby spinach, toss the veggie then continue to roast for 1-2 minutes. Remove from the oven and set aside to cool.

Orzo with Roasted Summer Vegetables

Cook the orzo in salted water until al dente, per package instructions. Drain, reserving 1/2 cup pasta cooking water.

Add the butter, lemon juice, and lemon zest to the orzo and toss to coat evenly. Next, add the parmesan cheese and a bit of reserved pasta water, as needed, then toss to coat evenly. Finally, add the roasted veggies then toss until well mixed. Taste then season with sea salt and lots of freshly cracked pepper, to taste. Serve with additional lemon and parmesan on the side. Enjoy.

Orzo with Roasted Summer Vegetables

Orzo with Roasted Summer Vegetables

Orzo with Roasted Summer Vegetables

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: Italian
Servings: 6
Author: Pam

Equipment

  • Baking Sheet

Ingredients

  • 1 ear of corn, husk removed & cleaned
  • 5-6 button mushrooms, diced
  • 1/2 small yellow onion, diced
  • tbsp olive oil
  • Pinch of crushed red pepper flakes, to taste
  • Sea salt and freshly cracked pepper, to taste
  • 5 asparagus spears, wooden ends removed and chopped
  • 1/2 cup cherry tomatoes
  • 1/2 cup sun gold tomatoes
  • 1 zucchini, diced
  • 2-3 cloves of garlic, chopped finely
  • 1 cup baby spinach, chopped
  • 8 oz orzo, cooked in salted water, per package instructions  *Reserve 1/2 cup cooking liquid
  • 2 tbsp good butter
  • Juice & zest from 1 lemon, plus more for serving
  • 1/4 cup Parmesan cheese, finely grated, plus more for serving

Instructions

  • Preheat the oven to 400 degrees.
  • Boil a pan of salted water and place the cleaned ear of corn into the water. Cook for 3 minutes then remove the corn from the boiling water.
  • Set aside to allow the corn to cool completely. Once cool, cut the kernels off the cob with a knife into a bowl. Set aside.
  • Place the mushrooms and onions together on the baking sheet then drizzle with one tablespoon of olive oil and season with crushed red pepper, sea salt & freshly cracked pepper, to taste; toss to coat evenly. Roast for 10 minutes.
  • Add the asparagus, tomatoes, zucchini, and garlic then drizzle with remaining olive oil then toss the veggies.
  • Roast for another 5 minutes then add the corn and chopped baby spinach, toss the veggie then continue to roast for 1-2 minutes. Remove from the oven and set aside to cool.
  • Cook the orzo in salted water until al dente, per package instructions. Drain, reserving 1/2 cup pasta cooking water.
  • Add the butter, lemon juice, and lemon zest to the orzo and toss to coat evenly. Add the parmesan cheese and a bit of reserved pasta water, as needed, then toss to coat evenly.
  • Add the roasted veggies then toss until well mixed. Taste then season with sea salt and lots of freshly cracked pepper, to taste.
  • Serve with additional lemon and parmesan on the side. Enjoy.
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Recipe Rating




9 Comments

  1. Very bright and tasty looking dish Pam. Good shots as usual.

  2. Golly! This is gorgeous! And SO packed with flavor. Love all the textures, too. Terrific recipe — thanks.

  3. Adding vegetables to rice and pasta dishes is a good thing. Makes for tasty and healthy eating. This orso dish looks delicious.

  4. Elaine Tsai says:

    5 stars
    I’m always looking for fresh and easy salads. I have a special needs adult daughter that I have to cook healthy for. It’s fits our needs perfectly and I had all the ingredients on hand. It all came together very quickly. I love the roasted corn. It was soo delicious. I will keep this in rotation for lunch. Thank you for a wonderful meal.

    1. Elaine,

      Thanks for letting me know. I’m so glad you both liked it. I just had the leftovers for lunch and it was delicious.

      -Pam

  5. This looks amazing! What a great way to get in all those veggies without being so boring.

  6. Whoa yum! I love everything about this. Seems like a great way to clean out the fridge.

  7. Your orzo and veggie dish looks yummy. Everyone loves pasta but it seems that people tend to forget about orzo which I really like.