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Creamy Orzo with Roasted Veggies is a delightful dish that marries the comforting texture of orzo pasta with the vibrant flavors of roasted vegetables. This recipe not only pleases the palate but also delivers a wealth of nutritious benefits, making it perfect for any meal of the day. Whether you're in search of a quick weeknight dinner or an impressive side dish for gatherings, this creamy orzo dish is sure to become a favorite in your kitchen.

Creamy Orzo with Roasted Veggies

Discover the delightful flavors of Creamy Orzo with Roasted Veggies, a perfect dish that blends the comforting texture of orzo pasta with vibrant, caramelized vegetables. Easy to prepare, this recipe is versatile enough for a quick weeknight meal or an impressive side dish. Packed with nutrients and bursting with flavor, it offers a satisfying culinary experience that brings simplicity and nourishment together in every bite. Explore how to make this creamy masterpiece in your kitchen!
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Ingredients
  

1 cup orzo pasta

2 cups vegetable broth

1 cup heavy cream

1 cup cherry tomatoes, halved

1 zucchini, diced

1 red bell pepper, diced

1 small red onion, chopped

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon smoked paprika

Olive oil

Salt and pepper to taste

Fresh basil leaves, for garnish

Grated Parmesan cheese, for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Roast the Vegetables:

      - On a large baking sheet, combine the cherry tomatoes, zucchini, red bell pepper, and red onion.

        - Drizzle with olive oil and sprinkle with salt, pepper, smoked paprika, and half of the dried thyme.

          - Toss to coat evenly and spread in a single layer.

            - Roast in the oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through for even cooking.

              Cook the Orzo:

                - In a medium saucepan, bring the vegetable broth to a boil.

                  - Stir in the orzo and reduce the heat to a simmer. Cook for 8-10 minutes, or until al dente, stirring occasionally.

                    Make the Creamy Sauce:

                      - In a separate large skillet, heat about 1 tablespoon of olive oil over medium heat.

                        - Add the minced garlic and the remaining thyme, and sauté for 1 minute until fragrant.

                          - Pour in the heavy cream, season with salt and pepper, and bring to a gentle simmer, stirring occasionally.

                            Combine Everything:

                              - Once the orzo is cooked, drain any excess broth and add it to the skillet with the creamy sauce.

                                - Stir to combine, then add the roasted veggies to the orzo mixture. Toss gently to incorporate everything.

                                  Serve:

                                    - Divide the creamy orzo with roasted veggies into bowls.

                                      - Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired. Enjoy!

                                        Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings