Mediterranean Veggie Pasta
Orzo, roasted zucchini and tomato, feta, lemon and basil.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Save the pan juices from the roasted veg - that pool of olive oil and tomato liquid is what makes the pasta silky instead of sticky. Scrape every drop in.
Ingredients
Everything below makes 4 servings.
- 1½ cupsorzo
- 2zucchinicut into half-moons
- 2 cupscherry tomatoes
- 1 mediumred onioncut into thin wedges
- 4garlic clovesminced
- 1 tspdried oregano
- 5 tbspolive oil
- 3 cupsbaby spinach
- ¾ cupfeta cheesecrumbled
- ½ cupfresh basiltorn
- ¼ cupfresh parsleychopped
- 1lemonjuiced and zested
- 1½ tspkosher salt
- ½ tspblack pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 480calories
- 14gprotein
- 64gcarbs
- 18gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Preheat oven to 425°F (220°C). Bring a large pot of water to a boil.
- Cut zucchini into half-moons; cut red onion into thin wedges. Mince garlic.
- Tear basil; chop parsley; zest and juice lemon.
Roast veg
Toss zucchini, cherry tomatoes, red onion, garlic, oregano, olive oil, salt, and pepper on sheet pan. Spread in single layer. Roast 22-25 min until tomatoes burst and zucchini browns at edges.
23 min · hands offCook orzo
Salt the boiling water (1 tbsp). Add orzo, cook 8-9 minutes until al dente. Reserve 1/2 cup pasta water; drain orzo.
9 min · hands onWilt and combine
In the empty pasta pot off heat, add hot orzo, roasted veg and all pan juices, baby spinach, and olive oil. Toss until spinach wilts from residual heat - 60 seconds.
1 min · hands onBrighten and serve
Add lemon zest, juice, basil, parsley, and feta. Toss gently - splash in pasta water if it looks dry. Taste, adjust salt. Serve warm or room temp.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Cook to package time; GF orzo gets mushy fast, drain promptly.
Use 1.5 cups cooked rice instead; toss warm with roasted veg. Adds about 5 minutes.
Use 1.5 cups cooked quinoa; toss warm with roasted veg and dressing. Adds about 5 minutes.
Crumble cold vegan feta over the top just before serving.
What keeps
Keeps 4 days. Eat hot or at room temp - it's actually better next day after flavors settle.
Add a splash of olive oil and fresh herbs when reheating.
Meet Maui,
the three-legged cat
who plans your dinner.
Think of her as a sous chef for your whole table. She plans dinner everyone will look forward to - built around your schedule and working in everyone's taste and dietary restrictions. That's the mental load of dinner, off your plate.
Join The WaitlistCurrently in closed beta on iPhone.
