Roasted Broccoli Orzo

Orzo with roasted broccoli, almonds, lemon and garlic on a plate.

4.80 from 10 votes

Ready in 20 minutes, this roasted broccoli orzo has plenty of lemon, garlic, parsley, scallions and almonds. It can be served as a vegan side or main dish.

Prep Time5

Cook Time15

Total Time20

Course: Pasta

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

1 pound small to medium broccoli florets
2 tablespoons olive oil
1 teaspoon kosher salt plus more for serving
1/2 teaspoon black pepper plus more for serving
1 cup orzo
1 lemon, juice and zest
2 garlic cloves, minced
2 scallions, thinly sliced
1/4 cup chopped parsley
1/4 cup roughly chopped almonds

Instructions

Preheat the oven to 425 degrees F.
Toss the broccoli, olive oil, salt and pepper on a baking sheet. Spread it out in a single layer. Roast the broccoli until it is crisp-tender and browned on some of the edges, about 10 minutes.
While the broccoli is roasting, cook the orzo in salted boiling water until al dente according to package instructions. Drain and rinse with cold water in a colander or fine mesh strainer.
Heat 1 tablespoon olive oil in a large skillet or sauté pan over medium heat. Sauté the garlic for 30 seconds, letting it get fragrant.
Stir the orzo and lemon juice into the garlic. Give the orzo a minute to absorb some of the juice.
Fold in the roasted broccoli, scallions, parsley, almonds and lemon zest. Taste the orzo and add more salt and pepper as needed.

Notes

You can use chopped walnuts instead of almonds.

Store leftover orzo in an airtight container in the refrigerator up to 3 days. Warm it in the microwave. The broccoli will lose some of its crunch and the pasta will soften. Or eat it cold as a pasta salad, adding baby arugula or spinach and a little vinaigrette.

Optional additions include:
Grated parmesan or pecorino cheese
Roasted chicken, shredded
Grilled or sautéed shrimp

Nutrition