Introduction
Garlic Parmesan Orzo with Roasted Vegetables is a simple yet flavorful dish that’s perfect for any meal. Tender orzo pasta is tossed with roasted vegetables, garlic, and a generous sprinkle of Parmesan cheese, making it a comforting and satisfying dish. Serve it as a main course or a hearty side dish!
Ingredients
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried Italian herbs
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss the diced zucchini, red bell pepper, and cherry tomatoes with olive oil, dried Italian herbs, salt, and pepper. Spread the vegetables in a single layer and roast for 20-25 minutes, or until tender and slightly caramelized.
- While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain any excess liquid if necessary.
- In a large mixing bowl, combine the cooked orzo, roasted vegetables, minced garlic, and grated Parmesan cheese. Toss everything together until well combined. Adjust seasoning with additional salt and pepper if needed.
- Serve warm, garnished with fresh parsley and an extra sprinkle of Parmesan cheese if desired.
Variation
- Substitute the Vegetable Broth: Use chicken broth or beef broth instead of vegetable broth to add a deeper, richer flavor to the orzo. This works especially well if you plan to serve the dish alongside roasted meats or grilled chicken.
- Add Protein: Incorporate cooked, shredded chicken, grilled shrimp, or sautéed sausage slices for a more filling main dish. These protein options complement the creamy, garlicky orzo beautifully.
- Try Different Cheeses: Swap out Parmesan with Pecorino Romano or Asiago for a sharper, tangier taste. You can even use a blend of Italian cheeses for a more complex flavor profile.
Cooking Notes
- Roast Vegetables for Extra Flavor: Roasting the vegetables at a higher temperature helps to caramelize their natural sugars, making them sweeter and more flavorful. Be sure to spread them out on the baking sheet to avoid steaming.
- Cook Orzo Al Dente: To prevent mushy pasta, make sure to cook the orzo just until al dente. If there’s any excess liquid after cooking, drain it to keep the orzo from becoming too soft.
- Use Freshly Grated Parmesan: Freshly grated Parmesan cheese melts more smoothly into the pasta compared to pre-grated versions, which often contain anti-caking agents. This will give your dish a smoother, creamier texture.
Serving Suggestions
- Serve with a Protein: Pair this dish with roasted chicken thighs, grilled shrimp, or seared salmon to make it a complete meal. The light, savory flavor of the orzo complements hearty proteins exceptionally well.
- Top with a Crunch: For a little texture contrast, sprinkle toasted pine nuts or slivered almonds on top just before serving. The crunchy element pairs well with the creamy orzo and tender vegetables.
- Accompany with a Fresh Salad: Serve alongside a crisp green salad with a simple vinaigrette to balance out the richness of the Parmesan and garlic. A citrus-based dressing works particularly well to brighten the flavors.
Tips
- Toast the Orzo First: For an added depth of flavor, lightly toast the orzo in a bit of olive oil before adding the broth. This simple step gives the pasta a slightly nutty taste that enhances the overall dish.
- Use High-Quality Parmesan: The quality of Parmesan cheese can make or break this dish. Opt for authentic Parmigiano-Reggiano for the best flavor and texture.
- Make It Ahead: This dish holds up well as a make-ahead meal. Prepare it a day in advance and store it in the refrigerator. Reheat gently on the stove with a splash of broth to restore its creamy consistency
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving):
- Calories: 320 kcal
- Protein: 12 g
- Sodium: 620 mg
Frequently Asked Questions
-
Can I make this dish gluten-free?
Yes! Simply swap the orzo pasta with gluten-free orzo or small gluten-free pasta shapes like rice-shaped pasta. Make sure to check the packaging for cooking time adjustments. -
Can I use other vegetables in this recipe?
Absolutely! Roasted mushrooms, asparagus, or even sweet potatoes work great. Just keep in mind that denser vegetables may need a bit more roasting time. -
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth to maintain moisture. -
Can I add meat to this dish?
Yes, adding cooked chicken, shrimp, or Italian sausage can make this dish heartier. Simply stir in the cooked protein when combining the roasted vegetables and orzo.
Conclusion
Garlic Parmesan Orzo with Roasted Vegetables is a deliciously simple, versatile dish that works as a main course or a side. The rich garlic flavor, creamy Parmesan, and vibrant roasted vegetables come together for a satisfying, hearty meal. Whether you’re looking to add protein or customize it with your favorite veggies, this recipe adapts effortlessly to your preferences. Enjoy it as a comforting weeknight dinner or a standout side for special occasions! 🍽️
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Garlic Parmesan Orzo with Roasted Vegetables
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Garlic Parmesan Orzo with Roasted Vegetables is a simple yet flavorful dish that’s perfect for any meal. Tender orzo pasta is tossed with roasted vegetables, garlic, and a generous sprinkle of Parmesan cheese, making it a comforting and satisfying dish. Serve it as a main course or a hearty side dish!
Ingredients
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried Italian herbs
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss the diced zucchini, red bell pepper, and cherry tomatoes with olive oil, dried Italian herbs, salt, and pepper. Spread the vegetables in a single layer and roast for 20-25 minutes, or until tender and slightly caramelized.
- While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain any excess liquid if necessary.
- In a large mixing bowl, combine the cooked orzo, roasted vegetables, minced garlic, and grated Parmesan cheese. Toss everything together until well combined. Adjust seasoning with additional salt and pepper if needed.
- Serve warm, garnished with fresh parsley and an extra sprinkle of Parmesan cheese if desired.
Notes
- For added flavor, you can toss the roasted vegetables with a splash of balsamic vinegar before roasting.
- Feel free to swap out vegetables for your favorites, like roasted mushrooms or asparagus.
- This dish pairs wonderfully with grilled chicken or roasted shrimp for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Main Course
- Method: Roasting, Boiling
- Cuisine: Italian, American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 8 mg
Keywords: Garlic Parmesan Orzo, Roasted Vegetables, Pasta Dish, Easy Dinner, Vegetarian Pasta