This light and refreshing pasta dish is loaded with nutritious vegetables and simple flavors.
INGREDIENTS Almonds, mushrooms, tomato, zucchini, bell pepper, garlic, shallot, orzo, lemon juice, olive oil, salt & pepper, broth, olive oil, garlic herb feta, and fresh parsley.
Start by roasting the sliced almonds until golden then set them aside to add to the pasta before serving.
Cut the vegetables (mushrooms, zucchini, bell pepper, tomato, shallots, garlic) to bite sized pieces then toss with olive oil, salt, and black pepper.
Spread the vegetables onto prepared baking sheets then roast for 15 minutes. Rotate or stir and then continue baking for an additional 15 minutes.
While the vegetables are roasting, cook the orzo. Start by browning the raw pasta in olive oil, then add in broth and simmer for 10 to 15 minutes until done.
Toss the cooked orzo with the roasted vegetables, almonds, and lemon/olive oil dressing before topping with feta cheese and fresh parsley.
Top the orzo mixture with crumbled garlic and herb feta cheese and fresh parsley before serving. This can be served hot or cold.
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