Lemon Garlic Orzo with Roasted Vegetables Recipe | Katie’s Recipes
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Spatula
- Saute pan
- Vegetable broth measuring cup
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Stove
- Chef's knife
- Cutting board
- Serving platter
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
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