Lemony Orzo with Sausage and Roasted Vegetables

This light and lemony meal is chock full of goodness and can even be made vegetarian. Just sub in black beans or garbanzo for the Italian sausage. 

Ingredients:

1 cup orzo
3/4 lb Italian sausage

1 small zucchini, diced
1 celery stalk, sliced
2 small sweet peppers, diced
1 medium onion, diced
a handful of mushrooms, quartered
2 garlic cloves, minced (divided)
1/3 cup olive oil
1 tsp pink Himalayan salt
1/4 tsp black pepper

1 cup chopped spinach

Dressing:

1/3 cup olive oil
1/3 cup lemon juice
1/2 tsp pink Himalayan salt
1/4 tsp black pepper

Garnish:

feta
basil
parsley

Fry the sausages until golden. I had minis here, but if using large sausages cut into slices or chunks.
Meanwhile cook the orzo as per package directions then drain and mix in the chopped spinach. Set aside.

Mix the zucchini, celery, sweet peppers, onion, mushrooms and 1 minced garlic with the olive oil, salt and pepper and roast in a 425 F oven for 40 minutes.

Mix the dressing ingredients together and add the remaining 1 minced garlic.

Once the veggies are cooked toss everything together, including all the veggie juices from the pan, and garnish.

This can be served warm or at room temperature. Would be great to pack for a school or work lunch!