Description
Roasted Veggie & Pesto Orzo Bowl
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
-
1 cup dry orzo
-
1 zucchini, sliced into half-moons
-
1 red bell pepper, chopped
-
1 cup cherry tomatoes, halved
-
1 tbsp olive oil
-
Salt & pepper, to taste
-
2 tbsp basil or kale pesto
-
Juice of ½ lemon
-
¼ cup grated Parmesan cheese
-
Optional: ½ cup chickpeas, 1 handful arugula
Instructions
1. Preheat Oven
-
Preheat oven to 425°F (220°C).
-
Chop zucchini, bell pepper, and halve cherry tomatoes.
2. Roast Veggies
-
Toss veggies (and chickpeas if using) with olive oil, salt, and pepper.
-
Spread on a single-layer baking sheet.
-
Roast 20–25 minutes until tender with caramelized edges.
3. Cook Orzo
-
Boil salted water, cook orzo 8–10 minutes until al dente.
-
Reserve ¼ cup pasta water before draining.
-
Optional: rinse to prevent sticking, then toss with a tiny drizzle of olive oil.
4. Combine & Toss
-
In a large bowl, mix roasted veggies and orzo.
-
Add pesto, lemon juice, and Parmesan.
-
Toss thoroughly.
-
If needed, add reserved pasta water to loosen.
-
Stir in arugula if using.
5. Taste & Adjust
-
Add extra salt, pepper, or lemon juice to taste.
Serving Suggestions
-
Serve warm, room temperature, or cold.
-
Optional garnish: extra pesto, Parmesan, fresh basil, or a lemon wedge.
Notes
-
Mediterranean: Sun-dried tomato pesto, Kalamata olives, feta.
-
Protein Boost: Grilled shrimp, rotisserie chicken, or salmon.
-
Lemon-Herb: Skip pesto; toss with olive oil, lemon, and fresh herbs.
-
Caprese: Add mozzarella pearls and fresh basil.
-
Gluten/Dairy-Free: Use gluten-free orzo/quinoa and dairy-free pesto or cheese.