Description
This Creamy Pesto Orzo with Roasted Veg is a flavorful and comforting dish combining tender orzo pasta tossed in a rich, creamy pesto sauce with perfectly roasted vegetables. Ideal for a quick weeknight meal, it features a delightful blend of fresh zucchini, bell pepper, cherry tomatoes, and red onion, roasted to caramelized perfection and folded into the creamy orzo for a harmonious balance of textures and flavors.
Ingredients
Scale
For the Orzo:
- 1 cup orzo pasta
- 2 cups vegetable broth (or water)
- 1/2 cup heavy cream
- 1/2 cup pesto (store-bought or homemade)
- Salt and pepper to taste
For the Roasted Vegetables:
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat Oven and Prepare Vegetables: Preheat your oven to 425°F (220°C). In a large bowl, toss the zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, garlic powder, salt, and pepper until all pieces are evenly coated.
- Roast the Vegetables: Spread the prepared vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 20 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Cook the Orzo: In a medium saucepan, bring the vegetable broth or water to a boil. Add the orzo and cook as per package instructions (about 8-10 minutes) until al dente. Drain any excess liquid.
- Combine Orzo with Cream and Pesto: Return the drained orzo to the saucepan, stir in the heavy cream and pesto until fully combined. Season with salt and pepper to taste.
- Mix Roasted Vegetables into Orzo: Gently fold the roasted vegetables into the creamy pesto orzo mixture, ensuring even distribution without breaking the vegetables.
- Serve: Serve the creamy pesto orzo warm, optionally garnished with extra pesto or freshly grated Parmesan cheese according to taste.
Notes
- Use high-quality pesto for the best flavor, or make your own for a fresher taste.
- Vegetable broth adds more flavor than water but water works fine if preferred.
- For a dairy-free version, substitute heavy cream with coconut cream or a plant-based alternative.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently before serving.
- Add fresh herbs like basil or parsley on top for an added burst of freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Italian
Keywords: creamy pesto orzo, roasted vegetables, easy pasta recipe, vegetarian dinner, Italian pasta dish, comfort food, weeknight meal
