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 Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • 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.

  • Roast vegetables until tender, 20 to 25 minutes.

  • 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

621 calories; protein 24.9g 50% DV; carbohydrates 104.5g 34% DV; fat 11.4g 18% DV; cholesterol 2.9mg 1% DV; sodium 1041.6mg 42% DV. Full Nutrition

Reviews (131)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/28/2009
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 8 - 10 minutes until the orzo was done. This way, all the liquid was absorbed and I didn't need to drain it. I was hoping to get more of the wine flavor this way. Then I stirred in more like 1/2 cup of parmesan and then added the roasted veggies. Read More
(124)

Most helpful critical review

Rating: 3 stars
12/22/2011
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. Read More
(5)
182 Ratings
  • 5 star values: 119
  • 4 star values: 48
  • 3 star values: 15
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/28/2009
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 8 - 10 minutes until the orzo was done. This way, all the liquid was absorbed and I didn't need to drain it. I was hoping to get more of the wine flavor this way. Then I stirred in more like 1/2 cup of parmesan and then added the roasted veggies. Read More
(124)
Rating: 4 stars
08/19/2008
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 it, thanks! Read More
(59)
Rating: 5 stars
12/10/2010
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 and I will be making this again in the near future. Read More
(57)
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Rating: 5 stars
08/23/2008
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 again. Read More
(28)
Rating: 4 stars
09/14/2008
This came out beautifully. I added fresh basil and parsley which really enhanced the dish. Read More
(27)
Rating: 5 stars
06/09/2011
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 with shrimp. When I cook the pasta I either use a couple of bouillon cubes or stock (whatever I have on hand). And I agree that one package of orzo is WAY too much...you should use more like 1/2 a package for 4 servings. When roasting the vegetables I've started subbing the sugar for a T of balsamic vinegar. And last but not least...MORE CHEESE! Read More
(21)
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Rating: 4 stars
08/13/2008
This was great! It was super easy to make and extremely yummy. I added a bit of Mozzerella to the pasta. Perfect! Read More
(18)
Rating: 5 stars
05/04/2009
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 versatile and healthy! Thanks! Read More
(15)
Rating: 5 stars
10/25/2008
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 just as it is! Read More
(12)
Rating: 3 stars
12/22/2011
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. Read More
(5)