Orzo with Roasted Vegetables, Basil and Feta
  • 1small red bell pepper, cut into 1/2-inch pieces
  • 1small yellow bell pepper, cut into 1/2-inch pieces
  • 1small orange bell pepper, cut into 1/2-inch pieces
  • 6thin stalks asparagus, cut into 1/2-inch pieces
  • 1pint red grape tomatoes, halved
  • 1large shallot, minced
  • 2cloves garlic, minced
  • 2tablespoons olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1cup orzo
  • 1 1/4cups low-sodium vegetable broth
  • 1/2cup lemon juice
  • 1/2cup crumbled feta cheese
  • 1/2cup pine nuts, toasted
  • 2tablespoons sliced fresh basil
  • 1tablespoon grated lemon zest
  1. Preheat oven to 425°. Toss bell peppers, asparagus, tomatoes, shallot, and garlic with 1 tablespoon 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 tablespoon olive oil over medium-high heat in a large saucepan. Add orzo and stir until lightly browned, 2–3 minutes. Add vegetable broth 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. Top with grated lemon zest.
Recipe Notes
Nutrition Facts
Orzo with Roasted Vegetables, Basil and Feta
Amount Per Serving
Calories 441
% Daily Value*
Cholesterol 17mg 6%
Sodium 323mg 13%
Total Carbohydrates 50g 17%
Dietary Fiber 5g 20%
Protein 12g 24%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 441 cal, 46% fat cal, 24g fat, 5g sat fat, 17mg chol, 12g protein, 50g carb, 5g fiber, 323mg sodium