Lemon Orzo with Roasted Vegetables

Today was a lazy day. I did manage to get outside for a quick run, but otherwise my day consisted of sleeping in until nine (which is crazy late considering I am up at five for work), watching the Today Show, playing on Pinterest, doing some laundry, and watching NBC’s “What We Wasted Our Year On.” For dinner I roasted a bunch of vegetables and tossed them with Lemon Garlic Orzo and a simple lemon dressing. This dish made my day feel accomplished. It was fresh and satisfying. I suggest a colorful combination of vegetables below, substitute with whatever vegetables you have at home. Artichokes or sun-dried tomatoes would be yummy too! Tomorrow I am going to play in the kitchen some more. I’ll be making stuffed mushrooms and experimenting with Jalapeño Cheddar Scones. 


1 pound orzo (I used Pappardelle’s Lemon Garlic Orzo)
1 bunch of asparagus, trimmed and cut into thirds
2 yellow squash, halved and sliced
1 yellow pepper, chopped
1 orange pepper, chopped
1 red pepper, chopped
Extra Virgin Olive Oil
Salt & Pepper
Feta Cheese and Red Pepper Flakes for topping
1/3 cup quality extra virgin olive oil
Juice of two large lemons
1 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 400 degrees. Spread the vegetables on a baking sheet. Drizzle with extra virgin olive oil, salt and pepper. Roast the vegetables for 25 minutes. As the vegetables are roasting, bring a pot of water to boil. Cook pasta according to package directions. Drain and return to pot. To prepare the dressing, combine the olive oil, lemon juice, salt and pepper. Whisk. When the vegetables are ready, toss them with the pasta, and mix in the dressing. Top with red pepper flakes and feta cheese.