bright and satisfying pasta dish, Lemon Orzo with Roasted Veggies is a harmonious blend of tangy citrus, tender vegetables, and delicate orzo. Ideal for a light lunch, a flavourful side dish, or a wholesome meatless dinner.

Why You’ll Love This Recipe

This recipe melds the vibrant acidity of lemon with perfectly roasted vegetables and the comforting texture of orzo. It’s full of colour, nutrients, and complementary flavours. Ready in about 30 minutes, it’s perfect for busy weeknights or casual entertaining—simple enough for every day, but elegant enough to impress.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
– Orzo pasta
– Zucchini
– Bell peppers (any colour)
– Cherry tomatoes
– Red onion
– Olive oil
– Garlic
– Fresh lemon (juice and zest)
– Fresh parsley
– Salt
– Black pepper
– Optional: crumbled feta or grated Parmesan for garnish

directions

Preheat your oven to 425 °F (220 °C).
Chop zucchini, bell peppers, cherry tomatoes, and red onion into bite‑sized pieces. Toss with olive oil, minced garlic, salt, and pepper.
Spread the vegetables evenly on a baking sheet and roast for 15–20 minutes, or until tender and lightly charred.
Meanwhile, cook the orzo according to package instructions until al dente. Reserve some pasta water before draining.
In a large bowl, combine cooked orzo with roasted vegetables. Add lemon juice, lemon zest, chopped parsley, and a drizzle of olive oil. Toss gently.
If the mixture seems dry, add a splash of reserved pasta water.
Taste and adjust seasoning. Serve warm or at room temperature, topped with optional feta or Parmesan.

Servings and timing

Serves: 4 as a main, 6 as a side.
Prep time: 10 minutes
Roasting time: 15–20 minutes
Pasta cooking time: 8–10 minutes
Total time: approximately 30 minutes

Variations

Protein addition: Stir in grilled chicken, shrimp, or chickpeas for extra protein.
Vegetable swaps: Use asparagus, broccoli, eggplant, or Brussels sprouts.
Herb variations: Substitute parsley with basil, dill, or mint for a different flavour profile.
Spice option: Add red pepper flakes or drizzle harissa for a mild heat.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, microwave on medium power until warmed through, or gently reheat in a pan with a splash of water or olive oil. The dish also works well cold as a pasta salad.

FAQs

What type of orzo should I use?

Any standard orzo works well—choose whole wheat for added fibre or gluten‑free if needed.

Can I roast the vegetables ahead of time?

Yes. Roasted vegetables can be prepared up to a day in advance and stored in the fridge.

How do I prevent the orzo from sticking?

Make sure to stir occasionally while cooking, and rinse under warm water briefly if needed before tossing with the vegetables.

Can I make this vegan?

Absolutely. Simply omit any cheese garnish or use a vegan alternative.

How can I make it more protein‑packed?

Toss in grilled chicken, chickpeas, or cooked shrimp for a heartier meal.

Is this dish suitable for meal prep?

Yes. It stores well and can be eaten both warm and cold, making it ideal for lunch prep.

How long will leftovers last?

Up to 3–4 days refrigerated. After that, the texture becomes more soft.

Can I add nuts or seeds for crunch?

Certainly. Pine nuts, walnuts, or pumpkin seeds make excellent crunchy additions.

What pairs nicely with this dish?

It complements grilled fish, roasted meats, or served alongside a crisp green salad.

Can I use bottled lemon juice?

Fresh lemon juice is preferred for brightness, but bottled juice will work in a pinch.

Conclusion

Lemon Orzo with Roasted Veggies is a vibrant, versatile dish that brings together fresh ingredients and bright flavours in under 30 minutes. Whether enjoyed as a light dinner, a side dish at a gathering, or a make‑ahead meal, it’s sure to delight. With simple swaps and add‑ins, it can adapt to many dietary preferences and occasions. Enjoy!