Lemon Orzo with Roasted Zucchini and Cherry Tomatoes

This bright, breezy orzo dish is the kind of meal that feels effortlessly elegant on a weeknight. Roasting the vegetables brings out their natural sweetness, while a squeeze of fresh lemon ties everything together with a zippy, sun-kissed finish. It works beautifully as a light main or a stunning side dish for any occasion.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 cup dry orzo pasta
• 2 medium zucchini, cut into half-moons
• 1 cup cherry tomatoes, halved
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, torn
• 1/2 tsp salt and black pepper, to taste

Directions

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Toss the zucchini and cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.
3. Roast the vegetables for 20 to 22 minutes, until the zucchini is tender and the tomatoes are blistered and jammy.
4. While the vegetables roast, cook the orzo in a pot of salted boiling water according to package directions, then drain and reserve 1/4 cup of the pasta water.
5. In the same pot over low heat, warm the remaining tablespoon of olive oil and sauté the minced garlic for about 1 minute until fragrant.
6. Add the drained orzo back to the pot along with the lemon zest, lemon juice, Parmesan, and a splash of reserved pasta water, stirring until creamy and well coated.
7. Fold in the roasted vegetables and torn basil, taste for seasoning, and serve warm.

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