Lemon Garlic Orzo with Roasted Vegetables Recipe | Katie’s Recipes | Umami

Ingredients

• 1/3 C (64g) Pine Nuts* (see note)
• 1 1/2 C (116g) Crimini Mushrooms (destemmed and sliced)
• 1 C (126g) Mix of Red
• 1 lb (425g) Asparagus (sub zucchini or eggplant when in season!) (cut into 1" pieces with woody ends discarded)
• 12 oz (340g) Cherry Tomatoes (sliced in 1/2)
• 2 tsp Garlic (minced)
• 1/2 C (116g) Shallot (chopped)
• 3 Tbs Extra Virgin Olive Oil (divided)
• 1/2 tsp Sea Salt
• 1/2 tsp Black Pepper (Ground)
• 1 C (200g) Orzo
• 1 1/2 C (355g) Vegetable Broth
• 1/2 C (84g) Garlic and Herb Feta (crumbled - or plain vegan feta)
• 2 Tbs Extra Virgin Olive Oil
• 1 Tbs Lemon Juice
• 1/4 tsp Black Pepper (ground)
• 2-3 Tbs Chopped Fresh Basil
• 2-3 Tbs Chopped Fresh Parsley