Orzo pasta, oven-cooked vegetables and rosemary

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Orzo pasta, oven-cooked vegetables and rosemary

Orzo pasta that you can eat hot or cold. Let the vegetables cook in the oven for a while, but make sure they are still nice and crunchy. The smell and taste of rosemary provide that little bit extra...

Prep Time20

Cook Time25

Total Time45

Course: Main dish, pasta and cereals

Cuisine: Own recipe, Mediderranean

Keyword: healthy recipe, orzo, orzo pasta, tasty lunch, rosemary, pasta dish

language: en

gelegenheid: lunch, daily dishes

Servings: persons

Calories: 570kcal

Equipment

cooking pot
oven

Ingredients

400 gr orzo
1 red sweet pepper bell pepper
1 yellow sweet pepper bell pepper
1 green sweet pepper bell pepper
150 gr corn (you can grill a fresh corn cob, then cut the corn off. Or use canned corn)
50 gr black olives seedless
50 gr feta cheese
2 tbl spoon olive oil
2 tbl spoon rosemary (I finely chopped fresh rosemary)
pepper and salt

Instructions

Preheat your oven to 180º.
Spoel alle groenten schoon.
Snij de drie paprika's in stukken (mag gfrof zijn, 2 x 2 cm)
Rasp de look.
Snij de olijven in schijfjes of halveer.
Rinse all vegetables.
Cut the three peppers into pieces (can be coarse, 2 x 2 cm)
Grate the garlic.
Cut the olives into slices or halves.
Put a pot of water on the heat and cook the orzo pasta according to the package instructions. Pour off the excess water when it is cooked.
Mix the oven-cooked vegetables through the orzo paste. Season a little more if necessary.

Notes

I save leftovers for the next day and then we eat the pasta cold as a snack with some extra fresh tomato.

Nutrition