Creamy Tomato Basil Orzo with Roasted Veggies

• 8 ounces orzo pasta
• 2 cups cherry tomatoes, halved
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 1 cup broccoli florets
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups canned crushed tomatoes
• 1 cup vegetable broth
• 1/2 cup grated Parmesan cheese (optional)
• 2 cloves garlic, minced
• 1/2 cup fresh basil leaves, chopped
• 1/4 cup heavy cream

Steps

1. 1 Preheat oven to 400°F. Toss zucchini, red bell pepper, and broccoli with 1 tablespoon olive oil, dried basil, oregano, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
2. 2 Meanwhile, cook orzo according to package instructions until al dente. Drain and set aside.
3. 3 In a large skillet, heat remaining olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
4. 4 Stir in crushed tomatoes, vegetable broth, and roasted vegetables. Simmer for 10 minutes.
5. 5 Add cooked orzo to the skillet, stirring to combine. Stir in heavy cream and Parmesan cheese if using, until creamy.
6. 6 Remove from heat and stir in fresh basil. Season with additional salt and pepper to taste.
7. 7 Serve hot, garnished with extra basil if desired.

Equipment

• Baking sheet
• Large skillet
• Stovetop

Variations

• Add grilled chicken for a heartier meal.
• Use spinach instead of broccoli for a different green option.

Substitutions

• Substitute orzo with farfalle or penne if preferred.
• Use fresh basil in place of dried if available.

Pairings

• Serve with a crisp Sauvignon Blanc or a chilled glass of iced tea.
• Perfect alongside a simple caprese salad.

Nutrition

Tips

• For extra flavor, roast cherry tomatoes alongside the other vegetables.
• This dish can be made ahead and reheated gently on the stovetop.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to maintain creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat gently on the stovetop with a bit of broth or water.

Serving Suggestions

• Pairs wonderfully with a side of garlic bread or a fresh garden salad.
• A sprinkle of toasted pine nuts adds a delightful crunch.

FAQ