This creamy lemon orzo is topped with roasted summer vegetables for a light, easy weeknight meal! This orzo would also be a delicious side dish for roasted chicken or seared salmon!
You might also like this Tuscan chicken orzo or this Calabrian chili pasta!
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Ingredient Notes
You only need a few simple ingredients to make this creamy orzo with roasted vegetables!
Orzo - Orzo is a small, oval shaped pasta that looks similar to rice. Use a high-quality die cut pasta like Delallo or De Cecco for the yummiest results!
Heavy cream - Use cream for a rich creamy sauce or half & half for a slightly lighter version.
Vegetable stock - I always use my homemade vegetable stock when I make cook for the best flavor!! You can also use store bought vegetable stock, chicken stock, or even water.
Lemon juice and zest - A little fresh lemon juice and lemon zest helps add some brightness to the lemon orzo.
Summer vegetables - For this summery orzo, I used a combination of zucchini, squash, red onion, asparagus, and cherry tomatoes because they all cook relatively quickly! But you can substitute with whatever veggies you prefer!
The complete list of ingredients and amounts is located in the recipe card below.
Variations
I love this combo of simple summer veggies, but there are endless variations for topping this orzo!
- Eggplant
- Broccoli
- Cauliflower
- Bell peppers
- Brussels sprouts
- Carrots
Just note that some vegetables will require a longer roasting time.
Roasted Vegetables
Preheat the oven to 400°F.
Cut all the vegetables into bite size pieces (1-2 inches) and arrange on a baking sheet. Then drizzle with olive oil, lemon juice, salt, and pepper and toss gently to coat.
Be sure not to overcrowd the veggies or they might not cook properly, so you may need to use a second baking sheet.
Roast at 400°F for 15-20 minutes or until all the veggies are fork tender and starting to crisp up.
Remove from the oven and set aside.
Creamy Orzo
While the veggies are roasting, make the orzo!
In a large skillet, heat the olive oil over medium-high heat. Add in the onion and garlic and cook for about 5 minutes, until soft and aromatic.
Then add in the dry orzo and toast for 1-2 minutes, stirring frequently.
Then stir in the vegetable stock, salt, and pepper. Bring to a boil and then reduce the heat to a simmer. Then cover and let simmer for 10-15 minutes until the orzo is fully cooked and most of the liquid is absorbed.
Then stir in the heavy cream, parmesan, basil, lemon zest, and lemon juice. Taste and add more salt and pepper if needed.
Serve immediately and top with the roasted vegetables!
Recipe FAQ's
This roasted vegetable orzo is best eaten the same day, but will keep in an airtight container in the fridge for up to 3 days.
The orzo will soak up the sauce in the fridge, so it's best to reheat on the stove with a little extra broth or cream to add more moisture.
Yes, but it will be less flavorful. If using water, I recommend also using some sort of bullion to enhance the flavor. You can also substitute chicken broth!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Creamy Orzo with Roasted Summer Vegetables
Special Equipment
Ingredients
Roasted Vegetables
- 1 bunch asparagus
- 1 small zucchini
- 1 small yellow squash
- 1 small red onion
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Creamy Orzo
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced or pressed
- 16 ounces orzo
- 4 cups vegetable stock
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup heavy cream, substitute half & half or whole milk
- ½ cup parmesan cheese
- 2 tablespoons fresh basil
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest, optional
Instructions
Roasted Vegetables
- Preheat the oven to 400°F.
- Cut all the vegetables into bite size pieces (1-2 inches) and arrange on a baking sheet. Then drizzle with olive oil, lemon juice, salt, and pepper and toss gently to coat.
- Be sure not to overcrowd the veggies or they might not cook properly, so you may need to use a second baking sheet.
- Roast at 400°F for 15-20 minutes or until all the veggies are fork tender and starting to crisp up.
- Remove from the oven and set aside.
Creamy Orzo
- In a large skillet, heat the olive oil over medium-high heat. Add in the onion and garlic and cook for about 5 minutes, until soft and aromatic.
- Then add in the dry orzo and toast for 1-2 minutes, stirring frequently.
- Then stir in the vegetable stock, salt, and pepper. Bring to a boil and then reduce the heat to a simmer. Then cover and let simmer for 10-15 minutes until the orzo is fully cooked and most of the liquid is absorbed.
- Then stir in the heavy cream, parmesan, basil, lemon zest, and lemon juice. Taste and add more salt and pepper if needed.
- Serve immediately and top with the roasted vegetables!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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