This is a dish that I actually started making when my daughter started eating solids. It is a light and fresh tasting dish that is highly addictive. To this day, she still loves the peppers. She eats those first before eating anything else.

This is a great side dish to have a barbecue, as it is light and you don’t have to worry about the dressing (typically mayo based) being out too long.

Michigan Ingredient: Meijer Orzo

I know, a bit of a stretch with the Michigan Ingredient here, BUT…. soon the produce season in Michigan will explode the scene  and there will be so many fresh ingredients, it will make your head spin.

First things first, chop your zucchini and peppers in half. I would recommend using the other halfs for a stir fry or to snack on because I mean, come on, veggies are great. I could easily be a vegetarian except for the minor detail that I love steak… and bacon.

Try to make the size of your veggies are the same to promote even roasting. When I was making this for my daughter, the “chunks” were much smaller. The size above is roughly 1/2  to 3/4 of an inch, give or take.

Place your veggies into a bowl and pour your olive oil over them. A little goes a long way, so trust me when I say that a tablespoon is sufficient.  Salt and pepper to taste, which I know seems weird to say when in fact you might not be tasting your veggies at this point; BUT you know your family best. If you need more pepper, use more pepper, or if you are limiting salt, don’t use as much salt.

Spread your veggies onto a greased, tin foil lined baking sheet in a single layer.

This is when I would start preheating my oven and getting my water boiling for the pasta.  I know it seems weird, but after making this all the time, I would go through this process so that everything times out where the pasta will be done around the same time the veggies are done (or close to it).

Of course, if you would like to roast your veggies longer, by all means, please do so. I know what tastes my family enjoys and not enjoys. Roasting the veggies brings the sweetness out of the veggies and makes it like a healthy candy that is good for you. My daughter still can not get enough of the peppers.

Combine your pasta and your veggies in a bowl (preferably the one you will be using, because who wants to dirty multiple dishes, not this girl). Zest your lemon over the pasta and veggies. Roll the lemon (to release the juices), cut that bad boy in half and squeeze half a lemon over the pasta. Give it a stir and a taste. If you want more lemon, by all means, use the other half.  This can be served hot or cold. Both are equally amazing.

Lemon Zucchini Pepper Pasta

 

Author:

Michigan from Scratch

Recipe type: Side Dish

Cuisine: American

Serves: 6-8

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

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A light, fresh salad that will compliment any barbecue.

Ingredients

• 1 cup Orzo Pasta (dry)
• ¾ cup Zucchini (half medium) - chopped
• ½ to ¾ cup Red Bell Pepper (half red pepper) - chopped
• ½ to ¾ cup Orange Bell Pepper (half orange pepper) - chopped
• 1 tablespoon Olive Oil
• Zest of one Lemon
• Salt and Pepper to taste
• Half to one Lemon juice (depending on the size of Lemon and personal preference)

Instructions

1. Chop your veggies and place into a bowl.
2. Add your oil over the veggies in the bowl. Salt and pepper to taste. Mix until well coated and spread your veggies onto a greased, tin-foil lined baking sheet in a single layer.
3. Preheat your oven to 425 and roast your veggies for 20-25 minutes.
4. While your oven is preheating, bring water to a boil and cook Orzo until Al dente.
5. Once your pasta and veggies are ready, combine in a bowl and zest your lemon over top.
6. Roll your lemon (to release the juices) and cut your lemon in half. Squeeze your lemon over the pasta and give it a stir. Taste the pasta with a veggie and if you would like more lemon, squeeze the other half into your dish.

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