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Lemon Garlic Orzo with Roasted Vegetables

Traci York | Vanilla And Bean
  • 70 minutes
  • Serves 4


1/3 cup

Pine Nuts* (see note) (64g)

1 1/2 cups

Crimini Mushrooms (destemmed and sliced, 116g)

1 cup

Mix of Red (Yellow, or Orange Bell Peppers, deseeded and diced (I use baby bells), 126g)

1 lb

Asparagus (sub zucchini or eggplant when in season!) (cut into 1" pieces with woody ends discarded, 426g)

12 oz

Cherry Tomatoes (cut in 1/2, 340g)

2 tsp

Garlic (minced, 6g)

1/2 cup

Shallot (chopped, 116g)

3 tbsp

Extra Virgin Olive Oil (divided, 36g)

1/2 tsp

Sea Salt

1/2 tsp

Black Pepper (Ground)

1 cup

Orzo (198g)

1 1/2 cups

Vegetable Broth (354g)

1/2 cup

Garlic and Herb Feta (crumbled (Leave off for Vegan Option), 84g)

2 tbsp

Extra Virgin Olive Oil (24g)

1 tbsp

Lemon (juiced, about 2)

1/2 tsp

Sea Salt

1/4 tsp

Black Pepper (ground)

2 tbsp

Chopped Fresh Basil

2 tbsp

Chopped Fresh Parsley

4 people Recommend This Recipe