Description
A comforting and colourful one-pan-style meal featuring tender orzo cooked in a rich, creamy Parmesan sauce and paired with beautifully roasted zucchini, bell pepper, cherry tomatoes, broccoli, and red onion. Lemon, garlic, oregano, and fresh herbs keep the creamy pasta bright and balanced.
Ingredients
For the Roasted Vegetables:
2 cups zucchini, chopped (250 g)
1 red bell pepper, chopped (150 g)
1 cup cherry tomatoes, halved (150 g)
1 cup broccoli florets (100 g)
1 small red onion, sliced (100 g)
2 tbsp olive oil (30 ml)
1 tsp Italian seasoning (3 g)
½ tsp garlic powder (2 g)
½ tsp salt (3 g)
¼ tsp black pepper (1 g)
For the Creamy Orzo:
1½ cups dry orzo pasta (280 g)
1 tbsp olive oil (15 ml)
3 cloves garlic, minced (9 g)
3½ cups vegetable broth (840 ml)
½ cup heavy cream (120 ml)
½ cup grated Parmesan cheese (50 g)
1 tbsp fresh lemon juice (15 ml)
1 tsp lemon zest (2 g)
½ tsp dried oregano (1 g)
½ tsp salt (3 g)
¼ tsp black pepper (1 g)
For Garnish:
¼ cup fresh parsley, chopped (15 g)
2 tbsp grated Parmesan cheese (10 g)
1 tbsp fresh basil, chopped (4 g)
Instructions
1. Preheat the oven to 425°F (220°C). Arrange the zucchini, red bell pepper, cherry tomatoes, broccoli, and red onion on a large baking sheet.
2. Drizzle the vegetables with 2 tablespoons olive oil and sprinkle with Italian seasoning, garlic powder, salt, and black pepper. Toss thoroughly until evenly coated, then spread the vegetables into a single layer.
3. Roast the vegetables for 20–25 minutes, stirring once halfway through cooking, until tender with lightly caramelised edges and softened tomatoes. Remove from the oven and set aside.
4. While the vegetables are roasting, heat 1 tablespoon olive oil in a large deep skillet or sauté pan over medium heat. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
5. Add the dry orzo to the skillet and stir for 1–2 minutes to lightly toast the pasta and develop extra flavour.
6. Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for 8–10 minutes, stirring frequently, until the orzo is tender and most of the liquid has been absorbed.
7. If the orzo becomes too thick before it is fully cooked, add a small splash of additional vegetable broth or water and continue cooking until tender.
8. Reduce the heat to low and stir in the heavy cream, Parmesan cheese, lemon juice, lemon zest, dried oregano, salt, and black pepper. Cook for 1–2 minutes, stirring gently, until the sauce is creamy and the Parmesan has melted.
9. Fold about two-thirds of the roasted vegetables into the creamy orzo, reserving the remaining vegetables for the topping. Stir gently so the vegetables are evenly distributed.
10. Taste and adjust the seasoning if needed. Divide the creamy orzo among serving bowls and top with the reserved roasted vegetables.
11. Finish with fresh parsley, chopped basil, and a sprinkle of Parmesan cheese. Serve warm while the orzo is creamy and the vegetables are tender.
Notes
Keep the vegetables in a single layer on the baking sheet so they roast rather than steam.
Stir the orzo frequently while it cooks because it can settle on the bottom of the pan.
If the orzo becomes too thick, add a small splash of vegetable broth or water to loosen the sauce.
Reduce the heat before adding the cream and Parmesan to help create a smooth, creamy sauce.
Fresh parsley and basil add a bright finishing touch to the creamy pasta and roasted vegetables.
The orzo is creamiest when served warm shortly after cooking.
You can substitute the vegetables with mushrooms, cauliflower, asparagus, or yellow squash. Cut them into similar-sized pieces so they cook evenly.
The roasted vegetables can be prepared ahead of time, but the creamy orzo is best served soon after cooking.
If making the full dish ahead, reheat gently with a small splash of vegetable broth or water to loosen the sauce.
Milk can replace the heavy cream for a lighter version, although the finished sauce will be less creamy.
Another finely grated hard cheese can be used instead of Parmesan.
Store leftovers in an airtight container in the refrigerator. Reheat gently with a splash of vegetable broth or water, stirring until creamy again.
Serve with a simple green salad or warm crusty bread for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian