Ingredients
2cupscherry tomatoeschopped
1bunchasparagus
1red bell pepper
1red onion
1yellow onion
8ozcarton baby bella mushrooms
3tbspolive oil
2tbspItalian seasoninghomemade or store-bought
1tspgarlic powder
salt and pepper
1lbItalian sausageor smoked sausage
1batchGarlic Parmesan Orzo Pasta
Parmesan cheesegrated
1poundorzo pastauncooked
2tbspolive oil
2garlic clovesminced
2tbspflour
2cupsmilk
1cupParmesan cheesegrated
salt and pepper
Preparation
Cook orzo al dente in generously-salted water according to package instructions. Drain and set aside.
Meanwhile, as the pasta is cooking, heat olive oil (or butter) in a small saucepan over medium heat.
Add the garlic and sauté for 1 to 2 minutes, stirring occasionally, until the garlic is fragrant. Whisk in the flour until evenly combined, then cook the mixture for 1 more minute, stirring occasionally.
Gradually whisked in the milk until it is completely combined. Continue cooking, stirring frequently, until the mixture reaches a very low simmer and thickens.
Remove from heat and stir in the Parmesan cheese until evenly combined. Taste and season with salt and pepper as needed.
Heat oven to 400 degrees F. Line a large baking sheet with aluminum foil or parchment paper, or grease with cooking spray. Set aside.
In a large mixing bowl, add the Italian sausage, chopped veggies and olive oil. Then sprinkle evenly with the Italian seasoning and garlic powder. Toss thoroughly until evenly combined.
Turn the mixture out onto the prepared baking sheet, and spread everything out into an even layer. Season evenly with salt and pepper.
Bake for 20 to 25 minutes, removing the baking sheet and stirring once at the halfway mark, until the veggies are tender and cooked through. Transfer the baking sheet to a wire rack and let cool for 10 minutes.
Once the sausage/veggie mixture and the orzo are ready to go, portion everything evenly into 6 small storage containers. Sprinkle with your desired toppings.
Serve immediately, or seal and refrigerate for up to 4 days.
