Lemon Garlic Orzo with Roasted Vegetables is packed with texture and flavor. Like my Creamy Mushroom Orzo and Creamy One Pot Pasta with Tomato and Mascarpone Sauce, this delicious and easy orzo pasta recipe makes fabulous leftovers! It can be shared warm or as a chilled salad. It’s a Vanilla And Bean community favorite!
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Orzo with Roasted Vegetables
With spring in bloom, so are our favorite fruits and veggies. I took a drive out to one of the farms yesterday, not only because I’m anxious to get my hands on fresh strawberries but also, the freshest asparagus I can find for this recipe.
If the asparagus stalks seem too woody, I use a vegetable peeler to remove the tough outer skin of the stalk. I find, though, the freshest asparagus is pretty tender, so very little of the stem needs to be trimmed.
To keep asparagus fresh, I store it with the base of the stems wrapped in a damp paper towel and try to enjoy them within 48 hours of purchasing.
What Else to Pick-up at the Market
Aside from fresh asparagus, stock up on cremini mushrooms, a mix of orange, yellow or red bell peppers, cherry tomatoes, shallots, and fresh herbs and you are ready for this recipe. Zucchini and or eggplant can be substituted for the asparagus when in season.
For a boost of flavor, a drizzle of pesto is delicious with this recipe!
At a Glance: How to Make Lemon Orzo and Roasted Vegetables
This orzo pasta recipe is a family favorite and comes together quick after the chopping is done.
- First, roast the red or yellow bell pepper, mushrooms, tomatoes, asparagus and shallot in olive oil using.
- Next, a separate baking sheet, roast the pine nuts or almonds.
- While the veggies are roasting and pine nuts are toasting (hehe), cook the orzo in a large skillet.
- Finally, whip up the lemony dressing.
Combine everything together, sprinkle with a bit of feta cheese or parmesan cheese and share!
What to Serve with this Veggie Orzo Recipe
Simplicity is key. To keep this orzo pasta recipe vegetarian, all it needs is a good loaf of Sourdough Bread, a salad like my Vegetarian Kale Caesar Salad and a bottle of your favorite wine.
A dollop or drizzle of pesto is delicious with this dish. Try Spinach Basil Pesto, or Lemon Basil Pesto for a simple boost of flavor and color!
Traci’s Tips
- Regarding roasting, see recipe notes notes on oven temperatures and roasting times. Also, consider your taste when it comes to roasted veggies. More charring (this is what I like) = more time in the oven. Less charring and tender crisp = less time in the oven. Roast to your taste!
- Dairy Free? Yes Please! This orzo recipe is easily made vegan by omitting the feta.
- For an Orzo Pasta Salad, share this recipe chilled by placing in a lidded container and chill for at least one hour before sharing.
Makers Notes
Thank you all so much for sharing and tagging your 100s of mouthwatering pictures and tips on this recipe on Pinterest, Instagram and in the comments below! I love seeing and hearing your results! Here are some of your notes:
- Barbara said: “I’m not a zucchini fan, so I used eggplant.”
- Laurel said: “We add a can of white beans to protein it up a bit” Be sure to drain the beans prior to adding to the recipe.
- Vanessa said: “I doubled everything and had it for lunch for the week!” and “I threw a couple of big handfuls of spinach on the roasting vegetables for the last 5 min.”
- Joy said: “I used zucchini instead of asparagus & penne pasta instead of orzo.”
- Victoria said: “Used sun dried tomatoes in replace of olives as suggested. Absolutely delicious!”
- Katrina said: “I just used eggplant instead of asparagus and slivered almonds instead of pine nuts.”
Lemon Garlic Orzo with Roasted Vegetables Recipe
Ingredients
For the Orzo and Veggies:
- 1/3 C (64g) Pine Nuts* (see note)
- 1 1/2 C (116g) Crimini Mushrooms, destemmed and sliced
- 1 C (126g) Mix of Red, Yellow, or Orange Bell Peppers, deseeded and diced (I used baby bells here, but you'll need about 1 whole bell pepper if using the larger variety)
- 1 lb (425g) Asparagus (sub zucchini or eggplant when in season!), cut into 1" pieces with woody ends discarded
- 12 oz (340g) Cherry Tomatoes, sliced in 1/2
- 2 tsp Garlic, minced
- 1/2 C (116g) Shallot, chopped
- 3 Tbs Extra Virgin Olive Oil, divided
- 1/2 tsp Sea Salt
- 1/2 tsp Black Pepper, Ground
- 1 C (200g) Orzo
- 1 1/2 C (355g) Vegetable Broth
- 1/2 C (84g) Garlic and Herb Feta, crumbled - or plain vegan feta
For the Dressing:
- 2 Tbs Extra Virgin Olive Oil
- 1 Tbs Lemon Juice
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper, ground
For the Garnish:
- 2-3 Tbs Chopped Fresh Basil
- 2-3 Tbs Chopped Fresh Parsley
Instructions
Toast the Pine Nuts:
- Preheat oven to 350F (177C) and toast pine nuts for 6-7 minutes, or until toasty and fragrant. Set aside to cool.
Roast the Veggies:
- Turn oven up to 425F (218C). Line two sheet pans with parchment paper. Place the mushrooms, bell peppers, asparagus, tomatoes, garlic and shallot on one pan. Sprinkle with 2 Tbs of olive oil. Using a spatula, mix all the veggies together with the olive oil. Sprinkle with salt and pepper then stir again. Move 1/2 the veggie mixture to the other sheet pan. Spread the veggies in one layer, making sure there's no overlapping on both pans. Roast in a 425F oven for 35-40 minutes (due to oven variations, keep an eye on your veggies and start checking your veggies at 25 minutes; a bit of charring is good!** see notes!). Rotate pans 1/2 way through roasting.
Cook the Orzo:
- In a large saute pan, heat 1 Tbs of Olive Oil on medium heat until shimmering. Add the orzo and stir, coating the orzo thoroughly. Stir occasionally for about 3 minutes or until the orzo is toasty and golden. Add the vegetable broth. Be careful here because the broth will spit and sputter. Bring to a simmer, turn down the heat to low, cover and cook for about 15 minutes or until all the liquid is absorbed. Stir. Remove from heat, cover and set aside.
Make the Dressing:
- In a small bowl add the olive oil, lemon juice, salt, and pepper. Whisk until all the ingredients are emulsified.
Putting it all Together:
- In the large saute pan, to the orzo, add the roasted veggies and all their juices, stir in the dressing, feta, and pine nuts. Garnish generously with basil and parsley. Serve immediately.
To Store:
- Store in a lidded container in the refrigerator for up to three days. Enjoy chilled or gently rewarmed. I do not recommend freezing this recipe.
Video
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
I love this recipe its a staple in our household and I’ve passed to many friends and family. Thank you!
Hiii Jake! Thank you for your note, sharing and sending a smile. So very glad everyone’s enjoying the orzo dish!
I LOVE this recipe! I don’t change a thing if I can get asparagus, but if I can’t, I use zucchini and it is every bit as good. Maybe I add a little extra fresh-squeezed lemon juice because I like things lemony. And I like the vegs charred good too, so delicious. Thanks for sharing-I’ve been making this occasionally for the last 2-3 years! Everyone (if I share it) wants the recipe and I send them to the Pinterest page.
Hi Catherine! Love zucchini in this too, and yes to an extra squeeze of lemon juice. Thank you for coming back, sharing your success and the recipe with friends!
This is absolutely delicious. Could not believe how good it was! I didn’t even need to add the feta. Spectacular!
SO glad to receive your note, Emily! Thank you!
I’ve been making this recipe for a few years now. It’s one of our favorites! So simple and healthy. Also one of those recipes you do when you have procure you need to use up before it goes bad. It’s so versatile in terms of what veggies to use or other add ons like chicken or shrimp. I never leave comments on a recipe, but this one was warranted!
I appreciate your note Emily – so glad to hear it’s a favorite! Thank you!!
question.
What do you think of adding beans and which type?
Hi Helen… I love this idea! I’d go with cannellini beans or chickpeas (drained and rinsed). Cannellini have an earthy-nutty flavor with creamy texture, while chickpeas are more neutral in flavor, but with a toothsome creamy texture. I’d double the dressing and drizzle more to taste. I’d love to hear if you give it a go!
Hi. Not sure where I went wrong however my orzo stuck to the bottom of the pan. Any ideas? Still taste fine but would like to know why that happened
Hi Karen! It sounds like either the lid let out too much steam, or the heat was too high and the orzo cooked too quick. If you make it again, check the orzo before it’s done and give it a stir to make sure it’s not sticking.
Ok thanks. The dish got better through the week – would make again
10/10 NOTE: Followed recipe to the letter but subbed veggies based on what I had (traveling soon), and it was healthy, easy, filling, and delicious. This is a year-round recipe, good for any fresh (or freshly frozen) veg.
For those like me who need to empty their produce drawer, I used 1000g combo of the following: cherry tom, red onion, red/orange pepper/red cabbage/sugar & snow peas/sweet corn off cob.
Remaining ingredients same as recipe above (nuts, garlic, EVOO, S&P, Orzo, broth, feta).
I also tested a portion (post assembly, pre-dressing) using chimichurri, and it was even better. Highly recommended.
Thank you Vanilla and Bean!
Hi Sarah! Thank you for your note and empty the produce drawer tip. Chimichurri sounds perfect with this!
I would give this recipe MORE stars if I could. Absolutely delish! I am so glad I doubled it and can enjoy for a couple of days. I did make a few little changes…. I used Italian Whole Wheat Orzo for extra protein and fiber in addition to adding chopped kale to the end of the cook time of the orzo. Lined my bowl with chopped spinach to veg it up some more. So so so good. The flavors are outstanding!!!
Love hearing this, Catherine! I appreciate your note and sending a smile. Love that whole wheat orzo tip!
Added frozen peas for more protein and substituted whole wheat orzo for extra fiber. Great!
Ohh, love how you added frozen peas! What a tasty addition. Thank you for your note, Catherine!
Looking for a nice spring pasta salad to serve at a bridal shower luncheon and I think this may just fit the bill! Thought it turned out delicious and hoping the chilling process will work well for make ahead. I did find I had to add more vegetable broth and cook the orzo longer just to get it al dente. Maybe I needed a larger pan? I will definitely add this to my make again recipes!