Roasted Eggplant & Tomato Orzo Pasta
Ingredients
The roasted vegetables
-
1
medium
purple eggplant
-
2
tablespoons
olive oil
-
1
cup
cherry or grape tomatoes
-
1
teaspoon
olive oil
-
Salt and pepper
The pasta and toppings
-
½
pound
DeLallo Organic Whole Wheat Orzo
-
⅓
cup
crumbled feta
-
¼
cup
chopped fresh basil
-
¼
cup
chopped fresh parsley
-
2
tablespoons
pine nuts
The lemon-garlic dressing
-
2
tablespoons
olive oil
-
1
tablespoon
lemon juice
-
2
cloves
garlic
-
¼
teaspoon
salt
-
⅛
teaspoon
red pepper flakes
-
Freshly ground black pepper
Instructions
- Preheat the oven to 400°F and prepare baking sheets with parchment paper.
- Toss cubed eggplant with olive oil, salt, and pepper, and roast until tender and golden, about 25 minutes.
- Toss halved tomatoes with olive oil, salt, and pepper, and roast until tender, about 12 minutes.
- Cook orzo in salted boiling water until al dente, then reserve some cooking water and drain.
- Whisk together dressing ingredients and drizzle over the warm orzo, mixing well.
- Add roasted vegetables, feta, basil, parsley, and pine nuts to the orzo and combine.
- Adjust seasoning as needed and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
20mg
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