Sunday, July 11, 2010

Orzo with Roasted Veggies and Feta

This recipe is loosely based on one I found in a health guide that came with some workout videos. I actually really like it and would enjoy it regardless of the calorie count. It is pretty simple and there is no sauce for the pasta, a splash of balsamic vinegar and the feta work to bring the dish together. We enjoyed it with some whole grain orzo from Whole Foods, which I highly recommend.

Orzo with Roasted Veggies and Feta
1/2 pound whole grain orzo
1 zucchini
1 red onion
1 medium red pepper
1 medium green pepper
(mushrooms, fresh diced tomato, and cauliflower work well too)
2 sprigs fresh rosemary
1 cup feta cheese
olive oil
1 T balsamic vinegar
salt and pepper
Heat oven to 400 degrees. All of the vegetables work best if they are chopped and left rather large since they will shrink as they cook. Place on a foil-lined tray and drizzle with 2 tablespoons of olive oil. Season with chopped rosemary, salt, and pepper. Toss to coat and roast vegetables for 25-30 minutes or until tender. Set aside.
Cook orzo according to package directions. Drain and place in a large serving bowl. Add roasted vegetables and balsamic vinegar. Toss to coat. Crumble feta on top of warm pasta and serve.

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