Ingredients

1 ¼ cups uncooked orzo

1 cup fresh asparagus cut into

1” pieces

1 ½ cups fresh whole mushrooms, cut in half

1 red pepper, coarsely chopped

1 yellow pepper, coarsely chopped

1 zucchini, cut in large pieces

1 small red onion, cut in bite size pieces

1 tsp each dried oregano, dried rosemary, dried thyme

1 Tbsp olive oil

¼ cup reduced fat crumbled feta cheese

Instructions

1. Cook pasta according to package directions. Drain and set aside.

2. Combine all vegetables in large bowl, sprinkle with olive oil and the herbs. Toss to coat evenly. Distribute in a single layer on a jelly-roll pan sprayed with cooking spray.

3. Roast in a 375°F oven for about 20 minutes. Remove from pan and mix with orzo and feta cheese.

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