Orzo with Roasted Vegetables

Need something easy for an upcoming dinner party? Don't want to totally break the bank? Consider this tasty pasta dish with a refreshing lemony dressing and the distinct flavors of scallions, basil and plenty of healthy roasted vegetables. This dish is an excellent main course but functions well as a side with chicken and other meats. Consider serving as part of a barbecue or take for a potluck. Don't be afraid to swap out vegetables and feel free to adjust the seasonings in the dressing to match your tastes.

Orzo with Roasted Vegetables (Recipe Adapted from Ina Garten)

1 small zucchini, peeled and ¾" diced

1 red bell pepper, 1" diced

1 yellow bell pepper, 1" diced

1 red onion, peeled and 1" diced

2 garlic cloves, minced

2 - 3 tbsp. extra virgin olive oil

1 tsp. kosher salt

½ tsp. freshly ground black pepper

8 oz. orzo (3 cups dry pasta)

Dressing:

¼ - 1/3 cup freshly squeezed lemon juice (2 lemons)

¼ - 1/3 cup extra virgin olive oil
½ tsp. kosher salt, or more to taste
½ tsp. freshly ground black pepper

For Assembly:

4 scallions, minced
¼ cup pignolis (pine nuts), toasted (or sliced/slivered almonds)

¾ lb. feta cheese, ½" diced (optional)

15 fresh basil leaves, julienned

Preheat the oven to 425 degrees.

Toss the zucchini, bell peppers, onion and garlic with the olive oil, salt and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling water for 7 - 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis (if using), feta (if using) and basil. Check the seasonings and serve at room temperature.

Serves 6