Sunday, March 21, 2010

Orzo with Roasted Vegetables

For some reason I couldn't find orzo at the store (maybe I was blind), so I substituted acini di pepe which is an adorable little pasta.  It seemed a little oily to me, so I might cut back on the oil next time.  Other than that, the only other major change I made was eating it while it was still warm instead of letting it cool.

Orzo with Roasted Vegetables (from picky cook) (adapted from Ina Garten)

1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 zucchini, 1 -inch diced
3 carrots, 1 -inch diced
4 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
zest of 1 lemon - grated
1/3 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:
pint of grape tomatoes - halved
1/4 cup pine nuts, toasted
feta - or sprinkling on top

1. Preheat the oven to 425 degrees F.
2. Toss the first set of ingredients (excluding the orzo) together on a large sheet pan. Roast for 30 minutes, until browned, turning once with a spatula. 
3.Meanwhile, cook the pasta according to package directions. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
4. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.
5. Add the pine nuts, feta, and grape tomatoes.  Check the seasonings, and serve at room temperature or still warm.

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