Name: Lemon Garlic Orzo with Roasted Vegetables Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 1/3 C (64g) Pine Nuts*; 1 1/2 C (116g) Crimini Mushrooms, destemmed and sliced; 1 C (126g) Mix of Red Bell Peppers; 1 lb (425g) Asparagus, cut into 1″ pieces, woody ends discarded (sub zucchini or eggplant in season); 12 oz (340g) Cherry Tomatoes, halved; 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; 1 Tbs Lemon Juice; 1/4 tsp Black Pepper, ground; 2-3 Tbs Chopped Fresh Basil; 2-3 Tbs Chopped Fresh Parsley

If you’re looking for a vibrant and comforting dish that sings with bright flavors and fresh textures, then the Lemon Garlic Orzo with Roasted Vegetables Recipe is your new go-to! This recipe blends tender orzo pasta infused with zesty lemon and garlic, succulent roasted vegetables, and the delightful crunch of toasted pine nuts, all topped with creamy feta cheese and fresh herbs. It’s the kind of meal that feels both wholesome and indulgent, effortlessly bringing a splash of sunshine to your table any day of the week.

Ingredients You’ll Need

The image shows many fresh ingredients arranged neatly on a white marbled surface. On the left side, there is a bunch of green asparagus laying on a gray striped cloth, with a cluster of bright red cherry tomatoes above and another small bunch below the asparagus. Two sliced lemon halves are placed beside a clear bowl filled with white crumbly cheese. Near the top left corner is a white bowl filled with uncooked small pasta or rice, topped with green parsley. On the right side, there are colorful mini bell peppers in red, yellow, and orange scattered near a small glass bowl of light brown pine nuts. Below are three whole mushrooms near two cloves of garlic and half a shallot. There are also small glass bowls with a mixture of salt and pepper, chopped green onions, and yellow olive oil. At the bottom right corner, fresh green basil leaves rest on the white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

What’s truly wonderful about the Lemon Garlic Orzo with Roasted Vegetables Recipe is how straightforward its ingredients are, yet how each one plays a crucial role in building a harmonious dish. From earthy mushrooms to tangy feta, each element adds distinct layers of flavor and exciting textures that make every bite memorable.

Pine Nuts: Toasted until golden to add a buttery crunch and nuttiness that perfectly balances the softness of the orzo.
Crimini Mushrooms: Their meaty texture and rich umami flavor create a savory foundation for the roasted vegetable medley.
Red Bell Peppers: Offering a sweet pop of color and a subtle smoky note when roasted.
Asparagus: Adds a crisp bite with just a hint of grassy freshness, but feel free to swap with zucchini or eggplant when in season.
Cherry Tomatoes: Bursting with juiciness and a touch of natural acidity that brightens the entire dish.
Garlic: Minced and infused throughout to provide that classic warm, aromatic depth.
Shallot: Adds a mild, sweet onion flavor that becomes beautifully caramelized when roasted.
Extra Virgin Olive Oil: Divided use ensures both the orzo and veggies get that silky, rich coating.
Sea Salt and Black Pepper: Essential seasonings that bring out the natural flavors in every ingredient.
Orzo: The petite pasta that effortlessly absorbs all the lovely juices and flavors, making it the perfect base.
Vegetable Broth: Cooks the orzo, giving it extra savoriness without overpowering the dish.
Garlic and Herb Feta: Crumbled atop for a creamy, tangy finish that ties everything together. Vegan feta works beautifully, too.
Lemon Juice: The star brightener delivering a fresh citrus zing that lifts the whole plate.
Fresh Basil and Parsley: These fresh herbs add vibrant color, aromatic complexity, and a lively finish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Lemon Garlic Orzo with Roasted Vegetables Recipe

Step 1: Toast the Pine Nuts

Start by preheating your oven to 350°F (177°C) and toast the pine nuts for about 6-7 minutes. Keep an eye on them so they turn golden and fragrant but don’t burn. These toasted nuts will add a beautiful depth of flavor and irresistible crunch to your dish.

Step 2: Roast the Vegetables

Bump the oven temperature up to 425°F (218°C) and prepare two parchment-lined sheet pans. Spread out the crimini mushrooms, red bell peppers, asparagus, halved cherry tomatoes, minced garlic, and chopped shallots evenly across the pans, making sure none are overlapping so they roast evenly. Drizzle with 2 tablespoons of extra virgin olive oil and sprinkle with sea salt and black pepper. Toss everything so each piece is lightly coated, then roast for 35 to 40 minutes, turning halfway through. You want a bit of char on some pieces for that perfect smoky sweetness.

Step 3: Cook the Orzo

While the veggies roast, heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the orzo and stir for about 3 minutes until it becomes toasty and golden. Pour in the vegetable broth carefully, then bring to a simmer. Lower the heat, cover, and let it cook for around 15 minutes until the broth is absorbed and the orzo is tender. Give it a good stir once done and set aside off the heat.

Step 4: Make the Dressing

Whisk together 2 tablespoons of extra virgin olive oil, 1 tablespoon of lemon juice, ½ teaspoon sea salt, and ¼ teaspoon black pepper in a small bowl until well combined. This tangy, garlicky dressing will brighten every bite of your orzo and veggies.

Step 5: Bring It All Together

Pour the roasted vegetables and all their delicious juices into the pan with the cooked orzo. Stir in the prepared lemon dressing, crumbled garlic and herb feta, and toasted pine nuts. Toss gently to combine and finish with a generous sprinkle of chopped fresh basil and parsley. Serve immediately and prepare yourself for a plateful of vibrant, comforting goodness.

How to Serve Lemon Garlic Orzo with Roasted Vegetables Recipe

The image shows two scenes side by side. On the left, there is a close-up of toasted brown rice in a shiny silver pan on a stove burner, with grains evenly spread and some slightly darker toasted spots. On the right, a woman’s hand is whisking a yellow liquid in a white bowl placed on a gray striped cloth over a dark wooden table. Around the bowl, there are small clear bowls filled with green chopped herbs, light brown nuts, and crumbled white cheese, along with a black measuring cup holding a lemon half and a wooden container with a wooden lid. The background surface is a white marbled texture in both scenes, though implied more clearly on the right, photo taken with an iphone --ar 4:5 --v 7

Garnishes

To really make your Lemon Garlic Orzo with Roasted Vegetables Recipe pop, add a few extra fresh basil leaves or a dusting of lemon zest on top. These simple touches enhance the citrusy notes and add an inviting aroma every time.

Side Dishes

This dish shines beautifully on its own but pairs wonderfully with a crisp green salad dressed simply with balsamic vinegar or a light vinaigrette. A crusty loaf of garlic bread or warm pita can also round out the meal for a heartier dinner experience.

Creative Ways to Present

For a fun twist, serve the Lemon Garlic Orzo with Roasted Vegetables Recipe in hollowed-out bell pepper halves or cute mini pumpkin bowls for entertaining. Individual mason jars make for handy, charming portable meals perfect for picnics or packed lunches.

Make Ahead and Storage

Storing Leftovers

Place any leftover orzo with vegetables in an airtight container and keep it refrigerated for up to three days. The flavors continue to meld and the dish can be enjoyed cold or gently reheated the next day for a quick, nourishing meal.

Freezing

This Lemon Garlic Orzo with Roasted Vegetables Recipe is best enjoyed fresh and is not recommended for freezing. The texture of the roasted vegetables and orzo may become mushy after thawing, dulling its bright and fresh character.

Reheating

To reheat leftovers, warm the orzo gently in a skillet over low heat with a splash of water or extra broth to keep it moist. Stir occasionally until heated through, or microwave in short bursts, stirring in between to evenly warm.

FAQs

Can I substitute the orzo with another type of pasta?

Absolutely! Small pasta shapes like couscous, acini di pepe, or even tiny shell pasta work well. Keep in mind that cooking times may vary slightly depending on the shape and size.

What if I don’t have crimini mushrooms?

You can easily substitute with white button mushrooms, shiitake, or even portobello sliced thinly. Each adds a unique twist but still complements the roasted vegetables perfectly.

Is it possible to make this recipe vegan?

Yes! Simply swap the garlic and herb feta with a vegan feta alternative or omit it altogether. The dish will still be bursting with flavor thanks to the lemon, garlic, and fresh herbs.

Can I prepare the vegetables and orzo in advance?

You can roast the vegetables a day ahead and store them in the fridge. Cook the orzo fresh when ready to serve for the best texture, then combine everything just before eating.

How can I add protein to this meal?

Grilled chicken, pan-seared tofu, or a handful of cooked chickpeas tossed in will boost the protein content and make it more filling without overpowering the fresh flavors.

Final Thoughts

This Lemon Garlic Orzo with Roasted Vegetables Recipe is truly one of those dishes that warm you up from the inside out while keeping things light and fresh. It’s fuss-free, yet full of personality and vibrant textures, making it a fantastic addition to your culinary repertoire. I can’t wait for you to try it — your taste buds are in for a real treat!

Lemon Garlic Orzo with Roasted Vegetables Recipe

Ingredients You’ll Need