halfbakedharvest4.2
Roasted Tomato Basil and Feta Orzo
For a quick + simple dinner. Every bite bursts in your mouth, it’s hard to beat this simple summer pasta.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 425° F. 2. In a roasting pan, combine 3 tablespoons olive oil, tomatoes, garlic, thyme, chili powder, 1 teaspoon honey, and a pinch each of salt and pepper. Roast for ⏱️ 20-25 minutes, until the tomatoes burst. Finley chop the garlic. 3. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Bake ⏱️ 5-8 minutes, until the prosciutto is crisp.4. Bring a large pot of salted water to a boil. Boil the orzo until al dente. Drain. 5. Meanwhile, in a large bowl, combine 4 tablespoons olive oil, the red wine vinegar, 2 teaspoons honey, the shallot, and a pinch each of red pepper flakes, salt, and pepper. Add the hot orzo and fresh herbs, toss to combine. Add the tomatoes, chopped roasted garlic, and any juices left in the pan, the feta, and nuts, gently toss. Top with prosciutto. Serve warm or chilled!
chili powder1 teaspoonhoney3 teaspoonsprosciutto, torn (optional)3 ouncesred wine vinegar2 tablespoonsred pepper flakes
Nutrition Facts
calories
671 kcal
serving Size
1 serving
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