Roasted Veggies With Spinach Pesto Orzo Recipe

Roasted Veggies With Spinach Pesto Orzo Recipe

How To Make Roasted Veggies With Spinach Pesto Orzo

Enjoy the earthy flavors of the vegetables with a slightly smoky layer with this roasted veggies recipe. Add plain orzo pasta as a neutral element.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes

Serves:

Ingredients

  • 12ozbroccolini,cut into 1-inch pieces
  • 12ozyellow squash
  • 12ozred onion,
  • ½cupextra virgin olive oil,plus 2 tbsp extra-virgin olive oil, divided
  • kosher salt,to taste
  • freshly ground black pepper,to taste
  • 6ozbaby spinach
  • ¼cupraw walnut
  • 1tbsplemon zest
  • 3clovesgarlic
  • 1tbspfresh lemon juice
  • ½tbspred pepper flakes
  • cupsuncooked orzo pasta

Instructions

  1. Preheat the oven to 400 degrees F.

  2. Spread the broccolini, squash, and red onion on a baking sheet.

  3. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.

  4. Roast the vegetables for 20 minutes, until the broccolini is beginning to crisp and the squash and onions are tender. Remove from the oven and set aside.

  5. In a food processor, combine the spinach, walnuts, lemon zest, garlic, lemon juice, and red pepper flakes.

  6. With the processor running, slowly stream in the remaining ½ cup of olive oil until the pesto reaches a smooth, thick, and spreadable consistency.

  7. Cook the orzo according to package instructions.

  8. Add ¾ cup of the pesto to the warm orzo and toss to coat. Mix in the roasted vegetables and more pesto to taste.

  9. Serve warm or chilled.

  10. Enjoy!

Nutrition

  • Calories: 334.51kcal
  • Fat: 18.99g
  • Saturated Fat: 2.66g
  • Monounsaturated Fat: 13.22g
  • Polyunsaturated Fat: 2.24g
  • Carbohydrates: 37.06g
  • Fiber: 5.15g
  • Sugar: 4.40g
  • Protein: 7.15g
  • Sodium: 578.68mg
  • Calcium: 100.24mg
  • Potassium: 700.18mg
  • Iron: 2.27mg
  • Vitamin A: 163.53µg
  • Vitamin C: 71.78mg
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