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You are here: Home / Recipes / Main Dish / Pasta / Lemon Garlic Orzo with Roasted Vegetables

Lemon Garlic Orzo with Roasted Vegetables

By Traci · Jump to Recipe · Jump to Video
This post may contain affiliate links. Please read my affiliate policy.

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.This recipe is vegetarian and easily vegan. [ See recipe card for step by step VIDEO and full recipe video ]

Ingredients for Lemon Garlic Orzo Recipe.

Table of Contents

  • Orzo with Roasted Vegetables
  • What Else to Pick-up at the Market
  • Quick Guide: How to Make Lemon Orzo and Roasted Vegetables
  • What to Serve with this Veggie Orzo Recipe
  • Orzo Pasta Recipe Notes
  • Makers Notes
  • More Veggie Pasta Recipes to Love
  • Lemon Garlic Orzo with Roasted Vegetables Recipe
  • Video

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.  

Roasted veggies like asparagus shine in this vegetarian orzo recipe. It’s loaded with nutrients that provide digestive support, is anti-inflammatory, promotes heart health, and is packed with antioxidants. It can be eaten raw, sautéed, steamed, or roasted.  

If the 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. 

Related: Summer Pesto Tortellini Salad is a summertime fan favorite!

A pan of veggies getting ready to roast.A skillet of orzo and a bowl of dressing being whisked.

Quick Guide: 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. In summary, here’s how to make it (see recipe card below for details):

  • First, roast the red or yellow bell pepper, mushrooms, tomatoes, asparagus and shallot in olive oil using two separate baking sheets lined with parchment paper (start checking your veggies after 25 minutes to ensure the perfect roasting).
  • Next, a separate baking sheet, roast the pine nuts or almonds for 6-7 minutes
  • While the veggies are roasting and pine nuts are toasting (hehe), cook the orzo in a large skillet.
  • Finally, whip up the dressing using olive oil, lemon juice salt & pepper.

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, and a bottle of your favorite wine. To stretch the recipe further and to take this perfectly made Lemon Garlic Orzo with Roasted Vegetables dish to the next level, share it with a kale Caesar salad in addition to that crusty bread and wine.  It will be a memorable meal for everyone who enjoys it.

Lemon Garlic Orzo with Roasted Vegetables in a skillet with bread and pine nuts on the side.

A bowl of Lemon Garlic Orzo with Roasted Vegetables with a fork in it.

Orzo Pasta Recipe Notes

  • 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.
  • Substitute the pine nuts with toasted chopped or slivered almonds or hazelnuts if desired. 
  • For an Orzo Pasta Salad, share this recipe chilled by placing in a lidded container and chill for at least one hour before sharing.
  • Freezer friendly? I do not recommend freezing this recipe. 

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.”

More Veggie Pasta Recipes to Love

  • Roasted Cauliflower Mac and Cheese
  • Lemon Orzo Pasta Salad with Asparagus, Spinach and Feta
  • Orecchiette with Garlicky Kale and Breadcrumbs
  • Greek Orzo Pasta Salad
Lemon Garlic Orzo in a skillet ready for sharing.
Print Recipe

Lemon Garlic Orzo with Roasted Vegetables Recipe

Prep Time:30 minutes
Cook Time:40 minutes
Total Time:1 hour 10 minutes
Servings:4 Servings
Calories:505kcal
Author:Traci York | Vanilla And Bean
This Spring recipe is a family favorite. Lemon Garlic Orzo with Roasted Vegetables is delicious served warm or chilled and makes a fabulous addition to a picnic, or potluck. Sub in season veggies like zucchini or asparagus for the asparagus when needed. This recipe is vegetarian and easily vegan.

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 (Leave off for Vegan Option)

For the Dressing:

  • 2 Tbs Extra Virgin Olive Oil
  • 1 Tbs Lemon juiced, about 2
  • 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.

Video

Notes

*The price of Pine Nuts can be high. I find buying in bulk to be more affordable. Feel free to use toasted chopped or slivered almonds instead.
To share as a salad place in a lidded container and chill for at least an hour. Let set at room temperature for 15 minutes, to soften the olive oil, stir and serve.
**I've read hundreds of notes on Pinterest and Instagram regarding this recipe. Thank you for sharing your notes, pictures and tips! A note I've received several times is regarding over - charred veggies. Due to oven temperature calibrations (fluctuations) and inaccurate oven temperatures (this is normal), start checking your veggies around 20-25 minutes in the oven. AND....
I enthusiastically recommend an oven thermometer! I’ve baked in commercial bakeries and home ovens, old, lightly used and brand new ovens – they all have their own personalities with temperature variations and fluctuations. Knowing the temperature of your oven is important for the best outcome.
Recipe adapted from Ina Garten's Orzo with Roasted Vegetables.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1serving | Calories: 505kcal | Carbohydrates: 49g | Protein: 14g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 1166mg | Potassium: 886mg | Fiber: 7g | Sugar: 12g | Vitamin A: 2936IU | Vitamin C: 81mg | Calcium: 160mg | Iron: 5mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Lemon Garlic Orzo with Roasted Veggies

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I’m Traci and this is my blog. So Glad You Stopped By!

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