Roasted Vegetable Orzo

Wonderful summer vegetables - zucchini, summer squash, asparagus, and mushrooms - are roasted and mixed with warm orzo and Parmesan cheese.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 621 Calories

Ingredients

• 1 pinch white sugar
• 2 tablespoons olive oil
• 2 tablespoons grated Parmesan cheese
• 4 cloves garlic, minced
• 4 cubes chicken bouillon
• ¼ cup dry white wine
• salt and black pepper to taste
• 1 zucchini, sliced
• 1 (16 ounce) package orzo pasta
• 1 summer squash, sliced
• 1 red onion, cut into chunks
• 1 pound asparagus, cut into 1-inch pieces
• 1 pound portobello mushrooms, thickly sliced

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C).

Step 2

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.

Step 3

Roast vegetables until tender, 20 to 25 minutes.

Step 4

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.