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.
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
- 1½cupsuncooked orzo pasta
Instructions
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Preheat the oven to 400 degrees F.
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Spread the broccolini, squash, and red onion on a baking sheet.
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Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
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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.
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In a food processor, combine the spinach, walnuts, lemon zest, garlic, lemon juice, and red pepper flakes.
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With the processor running, slowly stream in the remaining ½ cup of olive oil until the pesto reaches a smooth, thick, and spreadable consistency.
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Cook the orzo according to package instructions.
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Add ¾ cup of the pesto to the warm orzo and toss to coat. Mix in the roasted vegetables and more pesto to taste.
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Serve warm or chilled.
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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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