Ingredients (6)
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orzo 1½ cups
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olive oil plus 2 tablespoons ¼ cup
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juice and zest of 1 lemon
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asparagus, trimmed and cut into 1-inch lengths
1 pound -
grape tomatoes 1 pint
Steps (4)
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1
Preheat the oven to 425°F and bring a pot of well-salted water to a boil. Add orzo and cook according to package directions for al dente, then drain and set aside.
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2
In a large bowl, combine ¼ cup olive oil, lemon juice and zest, and seasoning mix. Add asparagus and toss well to coat; then spread vegetables on a sheet pan and scatter tomatoes throughout. Leave behind any remaining marinade in the bowl.
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3
Roast vegetables for about 15–20 minutes, shaking the pan once halfway through cooking. Add additional 2 tablespoons of olive oil into the bowl with the remaining marinade mixture.
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4
Add the cooked orzo into the bowl with the dressing, along with the cooked asparagus and tomatoes. Serve immediately.
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