Easy 69 min

Roasted Vegetable Orzo

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Prep

25 min

Cook

44 min

Total

69 min

Ingredients (13)

1 zucchini, sliced g

1 summer squash, sliced g

1 red onion, cut into chunks g

1 pound asparagus, cut into 1-inch pieces g

1 pound portobello mushrooms, thickly sliced g

4 cloves garlic, minced g

2 tablespoons olive oil g

1 pinch white sugar g

salt and black pepper to taste g

4 cubes chicken bouillon g

¼ cup dry white wine g

1 (16 ounce) package orzo pasta g

2 tablespoons grated Parmesan cheese g

Nutrition

kcal

fat

carbs

protein

Instructions

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.