If you’ve been following what happens in my kitchen on Instagram you probably know a couple of things about me.
- I love roasted vegetables.
- I love a huge bowl of pasta.
Ok, who wouldn’t love these?
So when a friend of mine suggested I try Ina Garten’s orzo and roasted vegetables, I went to the grocery store that day. (Because it’s roasted vegetables and pasta people.) Two amazing things come together, coated in olive oil, and a freshly squeezed lemon is also involved. Then to top it off, I grated some yummy parmesan and threw in a handful of fresh basil. (My small kitchen herb garden isn’t so small these days.)
So this is my version of Ina’s version.
You know I can’t resist a picture of chopped vegetables – they are just so pretty.
And here they are beautifully roasted.
What I would do differently when making this again is up the veggies and I would use less pasta. My ratio was a bit off but that is mostly because I have a hard time following a recipe. (The irony…)
I made the changes on my recipe below. I hope you enjoy!
- 1 small eggplant, cubed
- 2-3 bell peppers, seeded and chopped
- 1 small red onion, chopped
- 1 shallot, chopped
- 4 cloves garlic, minced
- ⅔ c olive oil (divided)
- 1 tsp salt
- ½ tsp pepper
- 1 c orzo pasta
- 1-2 lemons, juiced
- ½ c parmesan cheese plus additional for garnish
- ½ c fresh basil
- Place vegetables on a sheet pan and drizzle with ⅓ c olive oil. Season with salt and pepper and bake at 400 F for 30-40 min.
- Meanwhile, bring a medium pot of salted water to boil and cook pasta according to instructions or until al dente. Drain.
- Combine cooked pasta with roasted vegetables and add an additional ⅓ c olive oil, lemon juice, parmesan, basil. Toss until everything is coated and serve with additional cheese if desired.