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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Vegetarian dish. Found this in a celebrity cookbook - Pierce Brosnan submitted it, and I tweaked it just a little bit to suit the dietary needs of the people I was cooking for. Ingredients:
3 carrots, peeled |
1 large zucchini |
2 summer squash |
2 cups mushrooms |
1/4 cup olive oil |
1 tablespoon dried italian herb seasoning |
2 teaspoons kosher salt |
2 teaspoons ground black pepper |
1 lb orzo pasta |
20 cherry tomatoes, halved |
3/4 cup shredded parmesan cheese |
Directions:
1. Preheat oven to 450 degrees.
2. Cut carrots, zucchini and squash into two-inch strips.
3. Toss on large foil-lined baking pan with oil, onion, salt, and pepper to coat, then transfer half to another baking sheet.
4. Arrange vegetables in a single layer on each pan.
5. Bake 20 minutes, stirring after first 10 minutes.
6. Cook pasta in boiling water about 9 minutes, drain and reserve 1 cup of cooking liquid.
7. Toss pasta in large bowl with cooked vegetables.
8. Add cherry tomatoes and enough cooking liquid (1/4 cup at a time) to moisten.
9. Sprinkle with Parmesan cheese and serve.
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