Orzo with Roasted Vegetables, Basil, and Feta
 Orzo
with Roasted Vegetables, Basil, and FetaMarch, 2006 Serves 4–6 / Serve with crusty bread and a light salad for a fabulous springtime dinner. It's also a great addition to a buffet brunch or lunch. 1 small red bell pepper, cut into 1/2-inch pieces 1 small yellow bell pepper, cut into 1/2-inch pieces 1 small orange bell pepper, cut into 1/2-inch pieces 6 thin stalks asparagus, cut into 1/2-inch pieces 1 pint red grape tomatoes, halved 1 large shallot, minced 2 cloves garlic, minced 2 tablespoons olive oil, divided Kosher salt Freshly ground black pepper 1 cup orzo 1 1/4 cups low-sodium vegetable broth 1/2 cup lemon juice 1/2 cup crumbled feta cheese 1/2 cup pine nuts, toasted 2 tablespoons sliced fresh basil 1 tablespoon grated lemon zest 1. Preheat oven to 425°. Toss bell peppers, asparagus, tomatoes, shallot, and garlic with 1 tablespoon olive oil in a large baking dish. Season with salt and pepper. Roast for 25 minutes, turning once or twice with a spatula. 2. Meanwhile, heat remaining 1 tablespoon olive oil over medium-high heat in a large saucepan. Add orzo and stir until lightly browned, 2–3 minutes. Add vegetable broth and season with salt and pepper. Lower heat, cover, and cook for 12 minutes, until liquid is absorbed. 3. Add roasted vegetables to orzo. Add lemon juice and toss lightly. Let cool to room temperature and add feta, pine nuts, and basil. Top with grated lemon zest. PER SERVING: 441 cal, 46% fat cal, 24g fat, 5g sat fat, 17mg chol, 12g protein, 50g carb, 5g fiber, 323mg sodium |
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