Description
This is a great side dish for parties or for your Thanksgiving feast.
40 min
12
Servings
Ingredients
18
cup
water
salt
16
oz
orzo pasta
2
cup
asparagus
(ends trimmed and cut into small rounds, keep tips whole)
2
cup
zucchini
(small diced)
2
cup
broccoli florets
(small diced)
3
clove
garlic
(minced)
1
cup
red pepper
(small diced)
1
cup
cherry tomatoes
(quartered)
2
lemons
(large; zested)
1
cup
parmesan cheese
(freshly grated)
1
cup
pesto
pepper
Prep Time:
40 min
Total Time:
40 min
Instructions
Fill a large stockpot with water and bring to a boil, add salt to taste. Next add the orzo to the boiling water and cook for 5 minutes. After 5 minutes add the asparagus, zucchini, broccoli, garlic, red and yellow peppers, to the pasta and cook for an additional 3 minutes. Drain pasta and vegetables into a strainer. In a large bowl mix the cooked pasta and vegetables along with the tomatoes, lemon zest, Parmesan cheese and pesto. Season with salt and pepper to taste. Serve warm, room temperature or cold. This is a great side dish for parties or for your Thanksgiving feast.
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Source:
Chef Ryan Covert
