Lemon Garlic Orzo with Roasted Vegetables

vanillaandbean.com

Redblushingrose

Vegan

subheading: For the Orzo and Veggies:

⅓ C Pine Nuts 64g

1 ½ C Crimini Mushrooms destemmed and sliced, 116g

1 C A Mix of Red Yellow, or Orange Bell Peppers, deseeded and diced (I used baby bells), 126g

1 lb Asparagus cut into 1" pieces with woody ends discarded, 426g

12 oz Cherry Tomatoes cut in ½, 340g

2 tsp Garlic minced (I used green garlic), 6g

½ C Shallot chopped, 116g

3 Tbs Extra Virgin Olive Oil divided, 36g

½ tsp Sea Salt

½ tsp Black Pepper Ground

1 C Orzo 198g

1 ½ C Vegetable Broth 354g

½ C Garlic and Herb Feta crumbled (Leave off for Vegan Option), 84g

subheading: For the Dressing:

2 Tbs Extra Virgin Olive Oil 24g

1 Tbs Lemon juiced, about 2

½ tsp Sea Salt

¼ tsp Black Pepper ground

subheading: For the Garnish:

2 to 3 Tbs Chopped Fresh Basil

2 to 3 Tbs Chopped Fresh Parsley

Directions at vanillaandbean.com

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