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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 374.7
  • Total Fat: 19.5 g
  • Cholesterol: 8.0 mg
  • Sodium: 592.7 mg
  • Total Carbs: 40.6 g
  • Dietary Fiber: 4.9 g
  • Protein: 12.9 g

View full nutritional breakdown of Orzo with Roasted Vegetables, Basil, and Feta calories by ingredient
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Orzo with Roasted Vegetables, Basil, and Feta

Submitted by: MISSCHRISTINE1

Introduction

Serve with crusty bread and a light salad for a fabulous springtime/summer dinner. It's also a great addition to a buffet brunch or lunch. Serve with crusty bread and a light salad for a fabulous springtime/summer dinner. It's also a great addition to a buffet brunch or lunch.
Number of Servings: 5

Ingredients

    1 small red bell pepper, cut into 1/2-inch pieces
    1 small yellow bell pepper, cut into 1/2-inch pieces
    1 small orange bell pepper, cut into 1/2-inch pieces
    6 asparagus stalks, cut into 1/2- inch pieces
    1 pint red grape tomatoes, halved
    1 large shallot, minced
    2 cloves garlic, minced
    2 Tbsp. extra virgin olive oil, divided
    Kosher salt, to taste
    Black pepper, to taste
    1 cup orzo
    1 1/4 cups vegetable broth
    1/2 cup lemon juice
    1/2 cup crumbled feta cheese
    1/2 cup pine nuts
    2 Tbsp. fresh basil, sliced


Directions

Serves 4-6:
1. Preheat oven to 425 degrees. Toss peppers, asparagus, tomatoes, shallot, and garlic with 1 Tbsp. olive oil in a large baking dish. Season with salt and pepper. Roast for 25 minutes, turning once or twice with a spatula.
2. Meanwhile, heat remaining 1 Tbsp. olive oil over medium-high heat in a large saucepan with sides. Add orzo and stir until lightly browned, 2-3 minutes. Add vegetable stock and season with salt and pepper. Lower heat, cover, and cook for 12 minutes, until liquid is absorbed.
3. Add roasted vegetables to orzo. Add lemon juice and toss lightly. Let cool to room temperature and add feta, pine nuts, and basil.

Number of Servings: 5

Recipe submitted by SparkPeople user MISSCHRISTINE1.






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