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Orzo pasta, resembling grains of rice, is a delightful and versatile ingredient that has won over the hearts of many culinary enthusiasts worldwide. Originating from Italy, this small pasta can be incorporated into a wide array of dishes, from soups and salads to casseroles and risottos. Its adaptability makes orzo a staple in various cuisines, allowing it to shine in both traditional and modern recipes.

Creamy Orzo with Roasted Veggies

Discover the comforting flavors of Creamy Orzo with Roasted Veggies, a versatile dish perfect for any occasion. This recipe features orzo pasta, which adds a creamy texture, paired with a colorful mix of roasted vegetables like cherry tomatoes, zucchini, and bell peppers. Easily customizable for various dietary needs, it’s great for weeknight dinners or family gatherings. Enjoy a nourishing meal that balances rich creaminess with the natural sweetness of roasted veggies. Dive into the recipe and make it your own!
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Ingredients
  

1 cup orzo pasta

2 cups vegetable broth

1 cup heavy cream or a plant-based cream alternative

1 cup cherry tomatoes, halved

1 medium zucchini, diced

1 bell pepper (red or yellow), diced

1 medium red onion, chopped

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

½ cup grated Parmesan cheese (or a dairy-free alternative)

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Veggies: In a large mixing bowl, combine the cherry tomatoes, zucchini, bell pepper, and red onion. Drizzle with olive oil and sprinkle with oregano, dried basil, salt, and pepper. Toss until well coated.

      Roast the Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 20–25 minutes, or until they are tender and slightly caramelized, stirring halfway through.

        Cook the Orzo: While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Add the orzo to the boiling broth and cook according to package instructions until al dente, usually about 8-10 minutes.

          Make it Creamy: Once the orzo is cooked, lower the heat and stir in the heavy cream, minced garlic, and grated Parmesan cheese. Mix until the cheese melts and the dish becomes creamy. Season with additional salt and pepper as needed.

            Combine: Carefully fold in the roasted vegetables into the creamy orzo mixture, ensuring even distribution.

              Garnish and Serve: Divide the creamy orzo with roasted veggies into serving bowls. Garnish with fresh basil leaves and an extra sprinkle of Parmesan if desired.

                Enjoy your delicious and creamy orzo masterpiece!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4