Description
Creamy Orzo with Roasted Vegetables is a rich, comforting pasta dish loaded with tender roasted zucchini, broccoli, and bell peppers, all coated in a velvety Parmesan cream sauce—perfect for an easy weeknight dinner.
Ingredients
Scale
- 1 cup orzo pasta
- 1 zucchini, diced
- 1 red bell pepper, chopped
- 1 cup broccoli florets
- 1/2 red onion, sliced
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet.
- Toss zucchini, bell pepper, broccoli, and red onion with 2 tablespoons olive oil, salt, and pepper.
- Spread vegetables on the baking sheet and roast for 20–25 minutes until tender and slightly charred.
- Meanwhile, cook orzo in salted boiling water according to package instructions (8–10 minutes), then drain.
- Heat remaining olive oil in a large pan over medium heat and sauté garlic for 1 minute.
- Stir in heavy cream, oregano, paprika, salt, and black pepper, then simmer for 2–3 minutes.
- Add cooked orzo and roasted vegetables to the pan and mix well.
- Stir in Parmesan cheese until melted and creamy.
- Garnish with fresh parsley and serve warm.
Notes
- This dish is perfect for meal prep.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
Keywords: Creamy Orzo, Roasted Vegetables, Pasta, Comfort Food