Veggie Orzo Primavera Recipe

Name: Veggie Orzo Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 carrots, peeled; 1 large zucchini; 2 summer squash; 2 cups mushrooms; ¼ cup olive oil; 1 tablespoon dried Italian herb seasoning; 2 teaspoons kosher salt; 2 teaspoons ground black pepper; 1 lb orzo pasta; 20 cherry tomatoes, halved; ¾ cup shredded parmesan cheese

Servings: persons

3 carrots, peeled
1 large zucchini
2 summer squash
2 cups mushrooms
¼ cup olive oil
1 tablespoon dried Italian herb seasoning
2 teaspoons kosher salt
2 teaspoons ground black pepper
1 lb orzo pasta
20 cherry tomatoes, halved
¾ cup shredded parmesan cheese

1
Preheat oven to 450 degrees.
2
Cut carrots, zucchini and squash into two-inch strips.
3
Toss on large foil-lined baking pan with oil, onion, salt, and pepper to coat, then transfer half to another baking sheet.
4
Arrange vegetables in a single layer on each pan.
5
Bake 20 minutes, stirring after first 10 minutes.
6
Cook pasta in boiling water about 9 minutes, drain and reserve 1 cup of cooking liquid.
7
Toss pasta in large bowl with cooked vegetables.
8
Add cherry tomatoes and enough cooking liquid ( 1/4 cup at a time) to moisten.
9
Sprinkle with Parmesan cheese and serve.

786

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 carrots, peeled, 1 large zucchini, 2 summer squash, 2 cups mushrooms, and more.

Yes, Veggie Orzo Primavera falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggie Orzo Primavera

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