Zesty Asparagus andTomato Orzo


Ingredients(6)
- 1½ cups
orzo
- ¼ cup
olive oil plus 2 tablespoons
juice and zest of 1 lemon
- 1 tablepoon
- 1 pound
asparagus, trimmed and cut into 1-inch lengths
- 1 pint
grape tomatoes
For safe meat preparation, reference the USDA website.
Steps(4)
- 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.
- 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.
- 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.
- 4
Add the cooked orzo into the bowl with the dressing, along with the cooked asparagus and tomatoes. Serve immediately.
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