This pasta is one of the favorite dishes of former James Bond actor Pierce Brosnan. Recipe from »The Celebrity Pasta Lovers‘ Cookbook«.
| Ingredients | ||
|---|---|---|
| 3 | carrots, peeled | |
| 2 | medium zucchini | |
| 2 | yellow summer squash | |
| 1 | yellow bell pepper | |
| 1 | red bell pepper | |
| 1 | onion, thinly sliced | |
| ¼ | cup | olive oil |
| 1 | tablespoon(s) | dried herbs |
| 2 | teaspoon(s) | salt |
| 2 | teaspoon(s) | freshly ground pepper |
| 500 | g | orzo pasta |
| 20 | cherry tomatoes, halved | |
| Grated Parmesan | ||
Preheat the oven to 230 °C.
Cut the carrots, zucchini, squash, and peppers into thin strips about 5 cm long. On a large baking tray, toss the vegetables with the onion, olive oil, dried herbs, and 2 teaspoons each of salt and pepper. Spread half of the mixture onto a second baking tray.
Roast the vegetables until the carrots are tender and the rest of the vegetables begin to brown slightly. Stir once after about 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the orzo and cook for about 9 minutes until al dente.
Drain, reserving about ½ cup of the cooking water. In a large bowl, combine the vegetables with the pasta. Add the halved cherry tomatoes and just enough of the reserved hot water to lightly moisten the pasta.
Season with salt and freshly ground pepper, sprinkle with Parmesan, and serve immediately.
