Recipe By Michelle
Rating
Published Jun 19th
Prep 25m Cook 20m Additional - Ready In 45m
Servings 4 servings Calories 621

This is a recipe I made up with all of the wonderful summer vegetables in season. Serve it with chicken or all on its own!

Recipe Ingredients

  • 1 zucchini, sliced
  • 1 summer squash, sliced
  • 1 red onion, cut into chunks
  • 1 pound asparagus, cut into 1-inch pieces
  • 1 pound portobello mushrooms, thickly sliced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 pinch white sugar
  • salt and black pepper to taste
  • 4 cubes chicken bouillon
  • ¼ cup dry white wine
  • 1 (16 ounce) package orzo pasta
  • 2 tablespoons grated Parmesan cheese

Cooking Directions

  1. 1 Preheat oven to 450 degrees F (230 degrees C).
  2. 2 Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
  3. 3 Roast vegetables until tender, 20 to 25 minutes.
  4. 4 Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.

Nutrition Facts

  • Calories 621
  • Carbohydrate 104.5 g
  • Cholesterol 2.9 mg
  • Fat 11.4 g
  • Fiber 10.5 g
  • Protein 24.9 g
  • Saturated Fat 2.2 g
  • Sodium 1041.6 mg
  • Sugar 9.8 g

Reviews

  1. This was ok but lacked in flavor. I think cooking in a smaller amount of liquid and using broth instead of water letting it cook until all of the liquid is absorbed might make for a more satisfying dish.
  2. Thanks to all for the great reviews and modification feedback! I too have made some changes since I first posted this recipe. What I like most about it is that it is extremely versatile...use whatever vegetables you like or what's in season, and pick your pasta and protein. I've made it vegetarian, with chicken and - Read more ...
  3. This is an excellent recipe. I used zucchini, squash, and onions for the vegetables. I followed the recipe otherwise but just cut it down in size. Just keep in mind that an entire box of orzo will feed an army. I used one cup of dry orzo and it made a lot. This is great - Read more ...
  4. This is a great base recipe. I roasted pieces of eggplant zucchini asparagus and white mushrooms as well as one chicken breast cut into bite size pieces. I tossed everything into some whole wheat penne pasta and added a handful of fresh basil leaves crumbled feta cheese and squeezed lemon. This recipe is definitely very - Read more ...
  5. Really good. I did modify the cooking method though. I sauted 2 cups of dry orzo in a little butter then added 2 1/2 cups water and 1/2 cup white wine. I totally forgot to add the chicken bouillon. I brought it to a boil then reduced it to a simmer and cooked for about - Read more ...
  6. Delicious!!! I made this for a dinner party and everyone raved about it! My guests each had 2 or more helpings! The only thing that I changed was that I added about 3/4 cup of parmesan cheese instead of 2 Tablespoons and I seasoned it liberally with sea salt and pepper. Otherwise it is wonderful - Read more ...
  7. This came out beautifully. I added fresh basil and parsley which really enhanced the dish.
  8. I made this to bring to a BBQ and it turned out great! I used two zucchini and 2 squash instead of just one each to balance how much asparagus and mushrooms there were and increased the amount of oil to compensate but otherwise followed the recipe and got rave reviews! I'll definitely make this - Read more ...
  9. This is good. It's a little bland, so plan on being liberal with salt and pepper - and adding more cheese. The amount of water for the pasta isn't specified, but would be helpful since there are measured ingredients flavoring it. I added roasted red peppers because they seemed to belong in this. We enjoyed - Read more ...
  10. This was great! It was super easy to make and extremely yummy. I added a bit of Mozzerella to the pasta. Perfect!
RedCipes