Mediterranean Orzo With Roasted Tomatoes

Ingredients:

Base:

• 2 cups orzo pasta
• 16 oz cherry tomatoes (450g)
• 1 zucchini, diced
• 1 yellow bell pepper, chopped
• 1 red onion, sliced
• 4 garlic cloves, minced
• 2 cups baby spinach

Garnish:

• ⅓ cup pine nuts, toasted
• ¼ cup pumpkin seeds, toasted
• Fresh basil leaves
• Optional: vegan feta

Dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• Salt & pepper to taste

Method:

1. Preheat oven to 400°F/200°C

2. Toss tomatoes, zucchini, pepper, onion & garlic with olive oil

3. Roast vegetables 20-25 mins until caramelized

4. Meanwhile, cook orzo according to package

5. Toast pine nuts & pumpkin seeds in dry pan until fragrant

6. Whisk dressing ingredients

7. Combine warm orzo, roasted veggies, spinach

8. Toss with dressing

9. Top with nuts, seeds, fresh basil

• Calories: ~424 kcal
• Protein: ~12g
• Carbohydrates: ~49g
  • Fiber: ~5.9g
  • Sugars: ~6g
• Fats: ~22g
  • Saturated Fat: ~2.9g 
  • Monounsaturated Fat: ~13.8g 
  • Polyunsaturated Fat: ~4.5g
• Vitamin A: ~1,550 IU (31% DV)
• Vitamin C: ~63mg (70% DV)
• Vitamin E: ~4.2mg (28% DV)
• Vitamin K: ~75 mcg (63% DV)
• Folate (B9): ~90 mcg (23% DV)
• Calcium: ~105mg (11% DV)
• Iron: ~4.2mg (23% DV)
• Magnesium: ~105mg (25% DV)
• Potassium: ~600mg (17% DV)
• Zinc: ~2.5mg (22% DV)