Once the warm weather hits, I’m all about the summer veggies. Especially zucchini!!! This orzo dish is light and delicious. The perfect summer dish with roasted veggies and pesto, this pasta comes together in 30 minutes. Perfect for dinner or as a meal prep for lunches.
Let’s talk about veggies! This recipe uses zucchini, asparagus, and red bell peppers. Zucchini is a great addition to any dish as it is high in antioxidants which helps support your immune system! It also has fiber which supports your gut health and blood pressure levels. Asparagus is also a great nutrient rich vegetable, also containing antioxidants and fiber. Asparagus is also a good source of calcium, which supports healthy bones. This dish also includes red bell peppers! Did you know that bell peppers is one of the best food sources for Vitamin C???
Feel free to experiment with even more summer veggies in this delicious dish. Hope you enjoy it as much as I do!
Summer Orzo Pasta
Course: Dinner, LunchDifficulty: Easy4
servings5
minutes25
minutesRoasted veggies and orzo mixed with delicious pesto makes this summer pasta recipe one you’ll be making again and again!
Ingredients
1 ½ cups orzo
1 large red bell pepper, chopped into bite size pieces
1 cup chopped asparagus (frozen or fresh)
1 large zucchini, sliced and halved
2T olive oil
1 cup of chopped grilled chicken (about 0.5lb or 8oz)*
½ cup pesto*
Directions
- Preheat oven to 425°F
- Line a baking sheet with parchment paper. In a large mixing bowl, add your chopped veggies and add about 2T of olive oil. Add spices (I used pepper, salt, garlic powder, and onion powder) and mix. Pour veggies onto baking sheet.
- Bake for 15 minutes. Flip veggies and then bake for another 10 minutes.
- While veggies are baking, bring a medium sized pot of water to boil. Add orzo and cook according to package. Drain well.
- Add orzo to large mixing bowl. Add in 1/4 cup pesto and stir. Add in roasted veggies and remaining 1/4 cup pesto. Stir.
- Add in grilled chicken and stir. Serve immediately or divide into meal prep containers and refrigerate for up to 4-5 days.
Notes
- I bought pre-grilled chicken strips from Trader Joes but feel free to roast your own chicken!
- I used the Vegan Kale, Cashew, & Basil Pesto from Trader Joes. It is by far my favorite store bought pesto!
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