Whole Wheat Orzo with Roasted Red Peppers & Goat Cheese

As Matt & I go through a transition phase, blogging has moved down my priority list quite a bit. But now that we’ve settled into our new apartment in our new neighborhood with our new puppy, I’m ready to get back at it. Easy meals are the name of the game these days, and I’ve got a great one for you here.

This Orzo Pasta with Roasted Red Peppers & Goat Cheese is simple, quick, flavorful & nourishing. I use 100% whole wheat orzo for added fiber, broccoli for added nutrients and jarred roasted red peppers for convenience. A quick sauté of onions and garlic, plus some tangy crumbled goat cheese, give this pasta TONS of flavor with little effort.

What’s more, this recipe is super versatile. Eat it warm like pasta, or eat it chilled like pasta salad. Either way, I like to serve it on top of baby greens, like baby spinach or baby arugula. If serving warm, the pasta will gently wilt the greens. If serving cold, give the greens a squeeze of fresh lemon juice and a pinch of salt. Basically this is a perfect go-to for a meatless dinner, a packable lunch or a buffet table at any occasion.

Whole Wheat Orzo with Roasted Red Peppers & Goat Cheese
Servings: 4 Start to Finish: 20 minutes

Ingredients

1/4 cup olive oil
1 large yellow onion, diced
4 cloves garlic, peeled & minced
sea salt, fine grain
1 jar roasted red bell peppers (11-12 oz), approx. 4-6 medium/large roasted peppers
1 lb whole wheat orzo pasta
2 small-medium heads broccoli, trimmed & cut into bite-size florets
4 oz goat cheese
black pepper
fresh basil for garnish, optional

To Make

Boil a medium-large pot of salt water.

While water boils, dice onion and mince garlic. In a medium-large pan, heat 1/4 cup olive oil over medium heat. Add onion and 1/2 teaspoon salt. Sauté for about 6 minutes, stirring occasionally. Add garlic and sauté for 2-3 minutes more. Set aside.

Add orzo to boiling water until tender but al dente.

While pasta cooks, cut broccoli into florets & dice roasted red peppers. Add broccoli florets to pasta water for the last 1-2 minutes of cooking time. Drain and add to onion/garlic mixture. Add roasted red peppers to pasta mixture. Add 2 oz goat cheese to hot pasta and stir to combine. Allow pasta to cool slightly and top with remaining crumbled goat cheese.

Season with salt & pepper to taste. Garnish with fresh shredded basil if desired.

Serving Suggestions

Serve warm over baby greens, like baby spinach or baby arugula.

Serve cold over baby greens dressed with fresh lemon juice and a pinch of salt.