LEMON GARLIC ORZO WITH ROASTED VEGETABLES

Lemon Garlic Orzo with Roasted Vegetables is packed with texture and flavor. A delicious and easy orzo pasta recipe served warm or chilled and makes fabulous leftovers or addition to a picnic. vegetarian + vegan option

Ingredients

• For the Orzo and Veggies:
• 1/3 C Pine Nuts* (see note) 64g
• 1 1/2 C Crimini Mushrooms destemmed and sliced, 116g
• 1 C Mix of Red Yellow, or Orange Bell Peppers, deseeded and diced (I use baby bells), 126g
• 1 lb Asparagus (sub zucchini or eggplant when in season!) cut into 1" pieces with woody ends discarded, 426g
• 12 oz Cherry Tomatoes cut in 1/2, 340g
• 2 tsp Garlic minced, 6g
• 1/2 C Shallot chopped, 116g
• 3 Tbs Extra Virgin Olive Oil divided, 36g
• 1/2 tsp Sea Salt
• 1/2 tsp Black Pepper Ground
• 1 C Orzo 198g
• 1 1/2 C Vegetable Broth 354g
• 1/2 C Garlic and Herb Feta crumbled (Leave off for Vegan Option), 84g

For the Dressing:

• 2 Tbs Extra Virgin Olive Oil 24g
• 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:

1. Preheat Oven to 350F (177C) and toast pine nuts for 6-7 minutes, or until toasty and fragrant. Set aside to cool.

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