Orzo With Roasted Red Peppers Asparagus Recipes

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ASPARAGUS WITH ROASTED RED PEPPERS



Asparagus with Roasted Red Peppers image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.

ORZO WITH ROASTED VEGETABLES



Orzo with Roasted Vegetables image

This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
  • Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
  • For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

ROASTED VEGETABLE ORZO



Roasted Vegetable Orzo image

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!

Provided by Michelle

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 45m

Yield 4

Number Of Ingredients 13

1 zucchini, sliced
1 summer squash, sliced
1 red onion, cut into chunks
1 pound asparagus, cut into 1-inch pieces
1 pound portobello mushrooms, thickly sliced
4 cloves garlic, minced
2 tablespoons olive oil
1 pinch white sugar
salt and black pepper to taste
4 cubes chicken bouillon
¼ cup dry white wine
1 (16 ounce) package orzo pasta
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • 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 : Calories 621 calories, Carbohydrate 104.5 g, Cholesterol 2.9 mg, Fat 11.4 g, Fiber 10.5 g, Protein 24.9 g, SaturatedFat 2.2 g, Sodium 1041.6 mg, Sugar 9.8 g

BAKED ORZO WITH TOMATOES, ROASTED PEPPERS AND ZUCCHINI



Baked Orzo With Tomatoes, Roasted Peppers and Zucchini image

Orzo is a type of pasta that looks like rice. It's popular in Greece, where it is baked in casseroles like this one. If you like comforting dishes like macaroni and cheese, you'll like this.

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course, side dish

Time 1h

Yield Serves six

Number Of Ingredients 9

1/2 pound orzo (about 1 1/8 cups)
Salt to taste
1 large red pepper, roasted and diced
3 tablespoons extra virgin olive oil
2 medium zucchini, sliced about 1/4 inch thick
Freshly ground pepper to taste
1 pound tomatoes, peeled, seeded and diced; or 1 14-ounce can diced tomatoes, with juice
1 or 2 plump garlic cloves (to taste), minced
2 ounces freshly grated Parmesan or 2 ounces crumbled goat cheese (1/2 cup, tightly packed)

Steps:

  • Bring a large pot of generously salted water to a boil, and add the orzo. Cook eight minutes, or until it is cooked through but still firm to the bite. Drain and transfer to a large bowl. Toss with the diced roasted pepper and 1 tablespoon of the olive oil.
  • Preheat the oven to 375 degrees. Oil a 2-quart baking dish. Heat another tablespoon of olive oil over medium-high heat in a large, wide skillet. Add the zucchini and cook - stirring and turning over the slices, or tossing them in the pan - until just cooked through and lightly colored, about five minutes. Scrape into the bowl with the orzo.
  • Return the pan to the heat, add the final tablespoon of oil and the garlic. Cook just until fragrant, 20 to 30 seconds, and add the tomatoes and salt to taste. Cook, stirring from time to time, until the tomatoes have cooked down slightly and smell fragrant. Taste and adjust seasoning. Scrape into the bowl with the orzo, add the Parmesan or goat cheese, and mix everything together. Add freshly ground pepper to taste, and adjust salt. Transfer to the baking dish.
  • Bake 30 to 40 minutes, until the top is just beginning to color. Serve hot or warm.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 478 milligrams, Sugar 5 grams

CREAMY ORZO WITH ASPARAGUS & PARMESAN RECIPE - (4.4/5)



Creamy Orzo with Asparagus & Parmesan Recipe - (4.4/5) image

Provided by wing118677

Number Of Ingredients 6

1 cup orzo
1 cup asparagus, cut into 1 inch pieces
1 tablespoon butter or margarine
1/4 to 1/2 cup cream
1/4 cup Parmesan cheese, grated
Salt & Pepper, to taste

Steps:

  • Bring a large sauce pan of water (filled about halfway) to a boil over medium heat. Cook the orzo until tender, about 10 minutes. After the orzo has been cooking for about 5 minutes, add the asparagus to the same pot (this will allow the orzo and asparagus to cook in the same pot and keep the clean-up to a minimum!). Once the orzo and asaparagus are cooked and tender, drain and return to the pot. Quickly add the parmesan cheese and butter. Stir thoroughly, allowing both the cheese and butter to melt. Slowly add the cream to the mixture, while stirring. Continue to stir and add cream until you reach your desired consistency. Season with salt and pepper. Voila! You have a delicious side dish! Serve immediately.

ASPARAGUS AND RED PEPPER WITH BALSAMIC VINEGAR



Asparagus and Red Pepper with Balsamic Vinegar image

A bright and flavorful vegetable dish that even vegetable haters will enjoy. It goes great with roasted meats. For milder flavors, substitute mozzarella cheese and use less vinegar.

Provided by Patrick

Categories     Side Dish     Vegetables     Asparagus

Time 20m

Yield 2

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
½ bunch fresh asparagus, trimmed
1 red onion, sliced
1 red bell pepper, sliced
salt to taste
1 tablespoon balsamic vinegar
¼ cup Parmesan cheese
1 tablespoon sesame seeds
1 tablespoon toasted pine nuts

Steps:

  • Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.

Nutrition Facts : Calories 271.8 calories, Carbohydrate 16.4 g, Cholesterol 24.1 mg, Fat 20.2 g, Fiber 5.2 g, Protein 9.5 g, SaturatedFat 7 g, Sodium 203.4 mg, Sugar 8.2 g

ORZO AND PEPPERS



Orzo and Peppers image

"I love green peppers but my husband does not, so I created this dish one night when he wasn't home. It includes all my favorite things," writes Jennifer Tarr of Baltimore, Maryland. "When the two of us are here, I leave out the peppers and add the veggies my husband prefers."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

6 cups water
2 teaspoons beef bouillon granules
1 package (8 ounces) uncooked orzo pasta
1 large sweet red pepper, cut into thin 1-inch-long pieces
1 large green pepper, cut into thin 1-inch-long pieces
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1/4 cup shredded Romano cheese
2 tablespoons balsamic vinegar

Steps:

  • In a large saucepan, bring water and bouillon to a boil. Add orzo. Cook according to package directions; drain. In a large nonstick skillet, saute peppers and onion in oil for 3-4 minutes or until crisp-tender. Add garlic; saute 2 minutes longer. Add the orzo, cheese and vinegar; toss to coat.

Nutrition Facts : Calories 208 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 344mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

ORZO WITH ROASTED RED PEPPERS & ASPARAGUS



Orzo With Roasted Red Peppers & Asparagus image

Quick vegan dish I threw together last night... I love orzo pasta simply prepared with margarine, salt and pepper. Since I didn't want to eat just that for dinner, I decided to add some veggies that I had on hand as well. I used a 12 oz bag of frozen asparagus from Trader Joes, thawed for 5-6 minutes in the microwave, and then chopped into 1" pieces. Trader Joe's frozen asparagus tends to become very mushy, VERY fast, so keep an eye on it in the microwave, and add it to your skillet at the last minute. Spices were kind of a mix and match. I use a mix called Sandwich Sprinkle from Penzey's Spice Company, as well as basil and thyme.

Provided by Kozmic Blues

Categories     Vegetable

Time 18m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup orzo pasta
12 ounces asparagus, thawed, cut into 1-inch pieces
3 large roasted red peppers, chopped
3 tablespoons margarine (Earth Balance)
2 garlic cloves, minced
garlic salt, to taste
basil, to taste
thyme, to taste
oregano, to taste
salt and black pepper, to taste

Steps:

  • Cook orzo according to package directions.
  • Heat skillet over medium heat.
  • Spray with non stick cooking spray.
  • Add Earth Balance margarine and garlic and cook until fragrant.
  • Add chopped roasted red peppers and spices to taste.
  • Reduce heat to low, add chopped asparagus and stir to coat.
  • Drain orzo, reserving about 1 cup of the pasta cooking liquid.
  • Add orzo to skillet, and gently mix, adding pasta water as needed.

Nutrition Facts : Calories 168.6, Fat 6.2, SaturatedFat 1.1, Sodium 76, Carbohydrate 23.6, Fiber 2.1, Sugar 1.2, Protein 5.2

ORZO WITH PEPPERS & SPINACH



Orzo with Peppers & Spinach image

Sweet bell peppers are a good source of vitamin C, which helps the body fight infection and absorb folate and iron. And what bright flavor and color! -Tammi Kettenbach, Jerseyville, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 cup uncooked orzo pasta (about 8 ounces)
1 tablespoon olive oil
1 medium sweet orange pepper, chopped
1 medium sweet red pepper, chopped
1 medium sweet yellow pepper, chopped
1 cup sliced fresh mushrooms
3 garlic cloves, minced
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups fresh baby spinach
1/2 cup grated Parmesan cheese

Steps:

  • Cook orzo according to package directions; drain., Meanwhile, in large skillet, heat oil over medium-high heat; saute peppers and mushrooms until tender. Add garlic and seasonings; cook and stir 1 minute., Stir in spinach until wilted. Stir in orzo and cheese; heat through.

Nutrition Facts : Calories 196 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 232mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

ORZO SALAD WITH FETA, OLIVES AND BELL PEPPERS



Orzo Salad with Feta, Olives and Bell Peppers image

An easy Orzo Salad with Feta recipe with Olives and Bell Peppers

Categories     Salad     Cheese     Olive     Pasta     Pepper     Super Bowl     Fall     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 15

12 ounces orzo (rice-shaped pasta)
2 tablespoons plus 1/2 cup olive oil
1 1/2 cups crumbled seasoned feta cheese (such as basil and tomato; about 6 ounces)
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
3/4 cup pitted Kalamata olives
4 green onions, chopped
2 tablespoons drained capers
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced garlic
1 1/2 teaspoons dried oregano
1 teaspoon Dijon mustard
1 teaspoon ground cumin
3 tablespoons pine nuts, toasted

Steps:

  • Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers.
  • Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
  • Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  • Garnish salad with pine nuts; serve.

SAFFRON ORZO WITH ASPARAGUS AND PROSCIUTTO



Saffron Orzo with Asparagus and Prosciutto image

Categories     Pasta     Side     Sauté     Quick & Easy     Parmesan     Saffron     Asparagus     Prosciutto     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 8

4 tablespoons (1/2 stick) butter
2 ounces thinly sliced prosciutto, cut into thin strips
1 1/4 cups orzo (about 8 ounces)
3 cups low-salt chicken broth
1/2 teaspoon (loosely packed) saffron threads, crushed
1 pound slender asparagus, trimmed, cut into 1/2-inch pieces
1/4 cup grated Parmesan cheese
Parmesan cheese shavings

Steps:

  • Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add prosciutto and sauté until almost crisp, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Melt 2 tablespoons butter in same skillet over high heat. Add orzo; stir 1 minute. Add broth and saffron; bring to boil. Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes. Add asparagus; cover and simmer until tender, about 5 minutes. Uncover; simmer until almost all liquid is absorbed, about 1 minute. Remove from heat. Mix in prosciutto and 1/2 cup grated cheese. Season to taste with salt and pepper. Transfer to large bowl. Garnish with Parmesan shavings.

ORZO WITH PEPPERS AND ASPARAGUS



Orzo With Peppers and Asparagus image

Really easy and fast for a great weeknight dinner for two. Can easily be cut in half for one or as a side dish. Substituted spinach for asparagus one time...it's a pretty forgiving dish.

Provided by KauaiCarolAnn

Categories     Chicken Breast

Time 25m

Yield 2 , 2 serving(s)

Number Of Ingredients 9

1 cup orzo pasta, cooked and set aside
1 chicken breast, boneless, skinless
1 tablespoon lemon pepper
2 tablespoons olive oil
1 teaspoon garlic, minced
1/2 cup red bell pepper, very thinly sliced
1/2 cup orange bell pepper, very thinly sliced
1/2 lb asparagus, trimmed and cut into thirds
1 tablespoon dried basil

Steps:

  • Slice chicken into bite size portions, sprinkle with lemon pepper, refrigerate. (This can be done several hours in advance as a dry maranade.).
  • Use 1 TBS of olive oil and sautee chicken, set aside.
  • In large pan, cook garlic, peppers and asparagus in remaining olive oil for 2 minutes or until tender crips.
  • Add chicken and basil, stir well for a few minutes.
  • Add cooked orzo and bring back up to temperature.

Nutrition Facts : Calories 608.3, Fat 22, SaturatedFat 4.1, Cholesterol 46.4, Sodium 70.9, Carbohydrate 72.8, Fiber 7, Sugar 6.9, Protein 29.9

ASPARAGUS WITH ROASTED RED PEPPER SALSA



Asparagus With Roasted Red Pepper Salsa image

Provided by Marian Burros

Categories     easy, quick, weekday, salads and dressings, appetizer, side dish

Time 10m

Yield 3 servings

Number Of Ingredients 7

1 1/2 pounds asparagus
10 roasted red peppers
1 to 2 tiny hot red peppers
1 medium clove garlic
1/2 cup chopped red onion
1 bunch cilantro to yield 3/4 cup chopped
2 teaspoons lime juice

Steps:

  • Wash and trim asparagus by breaking off stem at tough part. Steam asparagus for 3 to 7 minutes, depending on stalk thickness.
  • Rinse and julienne the red peppers. Wash, seed and mince the hot peppers. Mince the garlic, and chop onion. Wash, dry and chop cilantro. Combine all these ingredients, and then add 2 teaspoons lime juice. Stir well.
  • When asparagus is cooked, drain and mix with red pepper salsa.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 1 gram, Fiber 10 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 19 grams

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From peelwithzeal.com


ORZO RECIPES | BBC GOOD FOOD
Spring vegetable orzo with broad beans, peas, artichokes & ricotta. 5 ratings. Make the most of spring veg in this stew, made with orzo, broad beans, peas, artichokes and ricotta. It can be served soupy or as a thicker braise.
From bbcgoodfood.com


LEMON BUTTER ORZO WITH RED PEPPERS - BAREFEET IN THE KITCHEN
2011-08-13 In a small pot, boil water and then cook the orzo. Drain the pasta in a strainer and set aside. Put the pot back on stove and melt 4 tablespoons of butter, add the lemon juice and the last 2 cloves of minced garlic. Let that warm over the stove until it is fragrant. Pour the cooked orzo over the sauteed onion and bell pepper.
From barefeetinthekitchen.com


ORZO WITH ROASTED VEGETABLES - OLGA'S FLAVOR FACTORY
2013-03-11 Coarsely chop the onion and press the garlic through a garlic press or mince with a knife. Place all the vegetables on the prepared baking sheet and toss with the oil, salt, and pepper. Toss it all together to season evenly. Roast the vegetables in the preheated oven, on the hot baking sheet, for 2o-25 minutes.
From olgasflavorfactory.com


ORZO WITH RED PEPPERS AND SCALLIONS RECIPE FROM H-E-B
Instructions. Bring 2 quarts water to a boil in a 3-quart pot. Add orzo to boiling water and cook 3 minutes. Drain pasta and set aside. Melt butter in a large skillet over medium heat. Sauté bell pepper and green onion 3 minutes. Add orzo to pepper and onions in skillet and toss to blend. Season with salt and pepper.
From heb.com


ORZO SALAD WITH ROASTED RED PEPPERS, SPINACH, AND FETA
2018-05-12 If making in advance, cover and refrigerate cooled orzo until ready to assemble salad. Toss the cooled pasta with the roasted red peppers, spinach, basil, and green onions. Pour the vinaigrette over the salad and stir to coat the ingredients with the dressing. Season with salt and pepper, if desired. Sprinkle the feta and pine nuts over the top ...
From fromvalerieskitchen.com


LEMON GARLIC ROASTED VEGGIE ORZO | 12 TOMATOES
Place baking sheets in oven and roast for 35-40 minutes, start checking at 20 minutes, tossing and rotating pans halfway through. Remove from oven and set aside. While vegetables roast, heat remaining 1 tablespoon olive oil in a large pan or skillet over medium heat and toast orzo for 2-3 minutes, or until golden.
From 12tomatoes.com


LEMON ORZO WITH ROASTED ASPARAGUS - BIGOVEN.COM
serve with salmon skewers. Recipe; Text; Photos; Nutr Nutrition; Notes ; INGREDIENTS. 1 cup Orzo; 1 Tbsp Lemon zest; 1/4 tsp Salt; dash Freshly ground pepper; 1 Tbsp Extra virgin olive oil; 8 Asparagus spears; roasted ; 1/4 cup Fresh parsley; flat leafed ; 2 Tbsp Pine nuts; toasted
From bigoven.com


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