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Lemony Garlic Rice with Roasted Vegetables and Pasta

Prep 20 min Cook 35 min Difficulty 3/5

Lemony garlic rice with roasted potatoes, carrots and pasta—easy weeknight vegetarian dish ready in about an hour.

Why this recipe works

This bright, savory dish blends tender rice, al dente pasta and roasted vegetables with lemony garlic for a satisfying vegetarian meal. It suits home cooks who want a simple, make-ahead friendly weeknight dinner without complicated steps.

Search intent: how to make lemon garlic rice with roasted vegetables and pasta
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Key takeaways

Roast vegetables while rice cooks to save time.
Reserve pasta water to loosen and bind the mix.
Finish with lemon zest and juice for bright flavor.

Recipe guide

This bright, savory dish blends tender rice, al dente pasta and roasted vegetables with lemony garlic for a satisfying vegetarian meal. It suits home cooks who want a simple, make-ahead friendly weeknight dinner without complicated steps.

A one-pan-feel, bright lemony rice-and-pasta dish ready in under an hour.

  • Roast vegetables while rice cooks to save time.
  • Reserve pasta water to loosen and bind the mix.
  • Finish with lemon zest and juice for bright flavor.

Ingredients

Ingredients (serves 3–4): 1 cup rice; 100 g pasta; 2 tomatoes, halved; 2 potatoes, bite-sized; 2 carrots, bite-sized; 3 cloves garlic, minced; 1 onion, finely chopped; 1 lemon (zest + juice); 2 tbsp olive oil; 1 tsp salt (divided); 1/2 tsp black pepper (divided).

Step-by-step

Preheat oven to 200°C/400°F. Toss potatoes and carrots with 1 tbsp oil, 1/2 tsp salt and 1/4 tsp pepper; add halved tomatoes, drizzle, roast 25–30 min, tossing once. Rinse rice; boil 2 cups water, add rice and 1/2 tsp salt, simmer 15–18 min covered. Cook pasta until al dente, reserve 1/4 cup pasta water and drain. Sauté onion in 1 tbsp oil until translucent, add garlic 1 minute. Add rice and pasta to pan, toss with lemon zest and most lemon juice, loosen with pasta water if needed. Season with remaining salt and pepper, fold in roasted vegetables and tomatoes, serve warm with lemon wedges.

Tips & Variations

Tips: Use day-old rice for better texture; reserve pasta water to bind without watering down flavor. Variations: add chickpeas or feta for protein, swap lemon for lime for a brighter note. To scale, keep rice:water at 1:2 and adjust roasting time for larger vegetable batches.

Ingredients

  • 1 cup rice
  • 100 g pasta
  • 2 pcs tomatoes
  • 2 pcs potatoes
  • 3 cloves garlic
  • 1 pcs onion
  • 2 pcs carrots
  • 1 pcs lemon
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Preheat oven to 200°C (400°F).
  2. Wash and peel potatoes and carrots; cut into bite-sized pieces.
  3. Toss potatoes and carrots with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper on a baking sheet.
  4. Halve tomatoes and add to the baking sheet, drizzle with a little olive oil and season lightly.
  5. Roast vegetables 25-30 minutes until golden and tender, tossing halfway through.
  6. Rinse rice until water runs clear and drain.
  7. Bring 2 cups water to a boil, add rice and 1/2 tsp salt, reduce heat, cover and simmer 15-18 minutes until water is absorbed.
  8. Meanwhile, cook pasta in salted boiling water according to package instructions until al dente; drain and reserve 1/4 cup pasta water.
  9. Mince garlic and finely chop onion.
  10. Heat 1 tbsp olive oil in a pan over medium heat; sauté onion until translucent, add garlic and cook 1 minute.
  11. Add cooked rice and pasta to the pan, toss gently to combine.
  12. Zest and juice the lemon; stir zest and most of the juice into the rice-pasta mixture, adding a splash of reserved pasta water if needed.
  13. Season with remaining 1/4 tsp salt and 1/4 tsp pepper; adjust to taste.
  14. Fold roasted vegetables and halved tomatoes into the rice and pasta mixture gently.
  15. Serve warm with extra lemon wedges if desired.

FAQs

How long does this keep in the fridge? Refrigerate in an airtight container for 3–4 days. Reheat with a splash of water or broth to loosen the grains.
Can I make this ahead of time? Prepare rice, pasta and roast vegetables up to a day ahead; combine and finish with lemon and garlic just before serving.
Is this recipe gluten-free? Yes — use gluten-free pasta and ensure any stock or seasonings are gluten-free.