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Ingredients
| carrots: 3 (peeled) |
| zucchini squash: 1 whole squash |
| summer squash: 2 |
| white mushrooms: 2 cups |
| olive oil: 1/4 cup |
| Italian seasoning: 1 Tbl |
| Kosher salt: 2 tsp |
| black pepper: 2 tsp |
| pasta (orzo): 1 lb |
| cherry tomatoes: 20 (halved) |
| shredded parmesan cheese: 3/4 cup |
Veggie Orzo Primavera
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
5 serving(s)
Tags
- Preheat oven to 450 degrees.
- Cut carrots, zucchini and squash into two-inch strips.
- Toss on large foil-lined baking pan with oil, onion, salt, and pepper to coat, then transfer half to another baking sheet.
- Arrange vegetables in a single layer on each pan.
- Bake 20 minutes, stirring after first 10 minutes.
- Cook pasta in boiling water about 9 minutes, drain and reserve 1 cup of cooking liquid.
- Toss pasta in large bowl with cooked vegetables.
- Add cherry tomatoes and enough cooking liquid (¼ cup at a time) to moisten.
- Sprinkle with Parmesan cheese and serve.