Ingredients
4
4 servings
- •1 zucchini, sliced
- •1 summer squash, sliced
- •1 red onion, cut into chunks
- •1 pound asparagus, cut into 1-inch pieces
- •1 pound portobello mushrooms, thickly sliced
- •4 cloves garlic, minced
- •2 tablespoons olive oil
- •1 pinch white sugar
- •salt and black pepper to taste
- •4 cubes chicken bouillon
- •¼ cup dry white wine
- •1 (16 ounce) package orzo pasta
- •2 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
- Roast vegetables until tender, 20 to 25 minutes.
- Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.
Nutritional Facts
Per 4 servings
- Calories: 621
- Carbohydrate: 105g
- Fat: 11g
- Fiber: 11g
- Protein: 25g
- Sugar: 10g
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