About this recipe:This is a fantastic dish to make during the summer. Roasted courgette, asparagus, onion and portabello mushrooms are tossed with orzo pasta and Parmesan. Serve as a starter or a main course.
1 courgette, sliced
1 yellow summer squash, sliced
1 red onion, cut into chunks
450g asparagus, cut into 2.5cm pieces
450g portabello mushrooms, thickly sliced
4 cloves garlic, finely chopped
2 tablespoons olive oil
1 pinch caster sugar
salt and black pepper to taste
4 cubes chicken stock
4 tablespoons dry white wine
450g orzo pasta
2 tablespoons grated Parmesan cheese
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Method Prep:25min › Cook:20min › Ready in:45min
Preheat oven to 230 C / Gas 8.
Place the courgette, yellow summer 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 tray and sprinkle with salt and pepper.
Roast vegetables until tender, 20 to 25 minutes.
Meanwhile, bring a large pot of lightly salted water to the boil. Add stock 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.
If yellow summer squash is unavailable, substitute in courgette instead.
I made this vegan by leaving out the parmesan, and substituting the chicken stock with vegetable stock. It's a really delicious meal with a fresh summery taste (even though I made it in autumn with butternut squash) and I would definitely make it again :-) - 10 Nov 2012