Orzo with Roasted Red Peppers Asparagus
Dive into the vibrant flavors of this Orzo with Roasted Red Peppers and Asparagus, a light yet satisfying dish that's perfect for any season. This Mediterranean-inspired recipe pairs tender orzo pasta with caramelized roasted red bell peppers and nutty asparagus, all brought together with a zesty drizzle of fresh lemon juice and a touch of garlic-infused olive oil. Finished with freshly chopped parsley and optional Parmesan cheese, this colorful dish is as visually stunning as it is delicious. Quick to prepare in under 40 minutes and versatile enough to serve warm or at room temperature, it’s perfect as a main course, side dish, or potluck favorite. Packed with wholesome ingredients, this recipe is a dream for fans of fresh, veggie-forward meals!
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Recipe Information
Ingredients
- 1 cup Orzo pasta
- 2 Red bell peppers
- 1 bunch Asparagus
- 3 tablespoons Olive oil
- 2 Garlic cloves
- 2 tablespoons Lemon juice
- 0.25 cup Parmesan cheese (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat the oven to 425°F (220°C).
Slice the red bell peppers in half, remove seeds, and place them cut-side down on a baking sheet lined with parchment paper.
Trim the tough ends off the asparagus, and place the spears on the same baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat.
Roast the vegetables in the preheated oven for 20-25 minutes, or until the red bell peppers are charred and the asparagus is tender and lightly browned.
Meanwhile, bring a medium pot of salted water to a boil. Cook the orzo according to the package instructions (usually 8-10 minutes), then drain and set aside.
Once the red bell peppers are roasted, place them in a bowl and cover with plastic wrap for 10 minutes to steam. Afterward, peel off the skins and dice the peppers into small pieces.
Cut the roasted asparagus into 2-inch pieces.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Mince the garlic and sauté it for 30 seconds, until fragrant.
Add the cooked orzo, diced roasted red peppers, asparagus pieces, lemon juice, salt, and black pepper to the skillet. Toss everything together gently until well combined and heated through, about 2-3 minutes.
Transfer the mixture to a serving dish. Sprinkle with Parmesan cheese (if desired) and fresh parsley.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
1501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 2036 mg | 89% | |
| Total Carbohydrate | 186.6 g | 68% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 20.4 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 896 mg | 69% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1498 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
