Roasted Vegetable Orzo Recipe

Ingredients

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

Directions

1. Preheat your oven to 450F (230C).
2. In a large bowl, combine the zucchini, summer squash, red onion, asparagus, and portobello mushrooms. Add the minced garlic, olive oil, and a pinch of sugar. Stir gently to coat all the vegetables evenly.
3. Spread the vegetable mixture in a single layer on a baking sheet. Sprinkle with salt and black pepper to taste.
4. Roast the vegetables in the preheated oven for 20 to 25 minutes, or until they are tender and lightly browned, stirring halfway through for even roasting.
5. While the vegetables are roasting, bring a large pot of lightly salted water to a boil. Add the chicken bouillon cubes, dry white wine, and orzo pasta to the pot. Cook the orzo for about 8 to 10 minutes, or until it is al dente.
6. Drain the orzo and set it aside. Once the vegetables are done roasting, gently stir them into the cooked orzo. Add the grated Parmesan cheese and toss everything together until well combined.
7. Serve warm and enjoy your delicious roasted vegetable orzo pasta!

Nutrition Facts (per serving)