Lemon Garlic Orzo with Roasted Vegetables

INGREDIENTS
For the Orzo and Veggìes:

  • 1/3 C Pìne Nuts* (see note) 64g
  • 1 1/2 C Crìmìnì Mushrooms destemmed and slìced, 116g
  • 1 C Mìx of Red Yellow, or Orange Bell Peppers, deseeded and dìced (ì use baby bells), 126g
  • 1 lb Asparagus (sub zucchìnì or eggplant when ìn season!) cut ìnto 1" pìeces wìth woody ends dìscarded, 426g
  • 12 oz Cherry Tomatoes cut ìn 1/2, 340g
  • 2 tsp Garlìc mìnced, 6g
  • 1/2 C Shallot chopped, 116g
  • 3 Tbs Extra Vìrgìn Olìve Oìl dìvìded, 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 Garlìc and Herb Feta crumbled (Leave off for Vegan Optìon), 84g

For the Dressìng:

  • 2 Tbs Extra Vìrgìn Olìve Oìl 24g
  • 1 Tbs Lemon juìced, about 2
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper ground

For the Garnìsh:

  • 2-3 Tbs Chopped Fresh Basìl
  • 2-3 Tbs Chopped Fresh Parsley
    Lemon Garlic Orzo with Roasted Vegetables

INSTRUCTIONS
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