Embark on a culinary journey with this delightful roasted vegetables with spinach pesto orzo recipe. This dish is a beautiful blend of vibrant veggies, nutty orzo pasta, and a piquant spinach pesto. It's a feast of flavors and textures that are sure to excite your palate and impress your dinner guests.
The key ingredients in this recipe, orzo and broccolini, may not be staples in every kitchen. Orzo, a type of short-cut pasta, shaped like a large grain of rice, is widely used in Italian and Greek cuisines. Broccolini, or baby broccoli, is a green vegetable with long stalks and small florets, having a slightly sweeter taste than regular broccoli. Both are usually available in larger supermarkets or specialty food stores.
Ingredients for Roasted Vegetables with Spinach Pesto Orzo
Broccolini: This is essentially a cross between broccoli and Chinese broccoli. It offers a sweet and slightly peppery flavor.
Yellow squash: This vegetable adds a mild and slightly sweet flavor to the dish.
Red onion: It gives the dish a slight bite and adds a dash of color.
Extra virgin olive oil: Used for roasting the vegetables and making the pesto, it brings out the flavors of the other ingredients.
Spinach: The main component of the pesto, it provides a mild and slightly bitter flavor.
Raw walnut: These add a crunchy texture and nutty flavor to the pesto.
Lemon zest and juice: These give the pesto a fresh and tangy kick.
Garlic: It gives the pesto a strong, pungent flavor.
Red pepper flakes: These add a spicy note to the pesto.
Orzo pasta: This rice-shaped pasta provides a delightful chewy texture.
One reader, Clarabelle Pfeifer says:
The roasted vegetables with spinach pesto orzo recipe is a game-changer! The flavors are incredibly fresh and vibrant. The pesto adds a delightful zing to the orzo, and the roasted vegetables are perfectly tender. It's a wholesome and satisfying dish that's become a family favorite. Highly recommended!
Techniques Required
How to roast the vegetables: Spread the broccolini, squash, and red onion on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in a preheated oven at 400 degrees F for 20 minutes, until the broccolini is beginning to crisp and the squash and onions are tender.
How to make spinach pesto: In a food processor, combine the spinach, walnuts, lemon zest, garlic, lemon juice, and red pepper flakes. With the processor running, slowly stream in the olive oil until the pesto reaches a smooth, thick, and spreadable consistency.
How to cook orzo: Cook the orzo according to package instructions in boiling water until al dente. Drain and set aside.
How to assemble the dish: Toss the cooked orzo with ¾ cup of the spinach pesto. Mix in the roasted vegetables and add more pesto to taste. Serve warm or chilled.
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,
- ½: 5px”>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.
-
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
Technique Tip for Perfectly Roasted Vegetables
When roasting vegetables, it's important to cut them into uniform sizes to ensure even cooking. Additionally, tossing them in olive oil before roasting helps to bring out their natural flavors and gives them a beautiful, golden color. For an extra flavor boost, try adding some garlic or herbs to the oil before tossing with the vegetables.
Time-Saving Tips for Preparing Roasted Vegetables with Spinach Pesto Orzo
Prep ahead: Chop and store the vegetables and make the pesto in advance to cut down on prep time.
One-pot cooking: Consider roasting the vegetables and cooking the orzo in the same oven to save time and energy.
Multitask: While the vegetables are roasting, use that time to prepare the spinach pesto and cook the orzo simultaneously.
Quick-cooking pasta: Opt for quick-cooking orzo to reduce the overall cooking time for the dish.
Efficient chopping: Use a food processor to quickly chop the vegetables and make the pesto, saving time and effort.
Substitute Ingredients For Roasted Veggies With Spinach Pesto Orzo Recipe
- broccolini - Substitute with asparagus: Asparagus has a similar texture and flavor profile to broccolini and will work well in this recipe.
- yellow squash - Substitute with zucchini: Zucchini has a similar mild flavor and texture to yellow squash, making it a suitable replacement in this dish.
- red onion - Substitute with shallots: Shallots have a milder flavor compared to red onions and will add a subtle sweetness to the dish.
- extra virgin olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a great alternative for roasting vegetables.
- kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt in the same quantity, providing a similar level of salinity.
- freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor compared to black pepper and will blend well with the other ingredients in the dish.
- baby spinach - Substitute with kale: Kale can be used as a heartier alternative to baby spinach and will hold up well when mixed with the orzo.
- raw walnut - Substitute with pine nuts: Pine nuts have a similar rich and nutty flavor to walnuts and can be used to make a delicious pesto for the orzo.
- lemon zest - Substitute with orange zest: Orange zest can provide a citrusy aroma and flavor similar to lemon zest, adding a refreshing twist to the dish.
- garlic - Substitute with shallot: Shallots can be used as a milder alternative to garlic, adding a subtle onion flavor to the pesto.
- fresh lemon juice - Substitute with white wine vinegar: White wine vinegar can provide a tangy acidity similar to fresh lemon juice in the pesto.
- red pepper flakes - Substitute with smoked paprika: Smoked paprika can add a mild heat and smoky flavor to the dish, similar to red pepper flakes.
- uncooked orzo pasta - Substitute with quinoa: Quinoa can be used as a nutritious alternative to orzo, providing a gluten-free option for the dish.
Elevate Your Plate: Presentation Tips
Elevate the plating: When presenting the roasted vegetables with spinach pesto orzo, focus on creating an elegant and visually appealing plate. Use colorful edible flowers and microgreens to add a pop of color and freshness to the dish.
Incorporate texture: Add a textural element to the dish by sprinkling toasted breadcrumbs over the orzo. This will provide a delightful crunch and elevate the overall dining experience.
Emphasize precision: Pay attention to the placement of each component on the plate. Arrange the roasted broccolini, squash, and red onion with care, ensuring that each element is positioned thoughtfully to showcase the dish's artistry.
Highlight the pesto: Drizzle a small amount of the vibrant green spinach pesto around the edge of the plate using a squeeze bottle for a professional touch. This will not only enhance the visual appeal but also infuse the dish with a burst of flavor.
Utilize elegant serving ware: Choose sophisticated ceramic plates or slate platters to present the dish. The right serving ware can elevate the perceived value of the dish and contribute to the overall dining experience.
Balance flavors and colors: Ensure that the colors and flavors are balanced throughout the presentation. The vibrant green pesto against the earthy roasted vegetables creates a visually stunning contrast that is as appealing to the eyes as it is to the palate.
Garnish with finesse: Sprinkle a pinch of flaky sea salt over the dish just before serving to enhance the flavors and add a touch of sophistication to the presentation.
Consider portion control: Present the dish in smaller, well-portioned servings to encourage guests to savor each bite and appreciate the intricate flavors and textures of the dish.
Essential Kitchen Tools for Crafting This Dish
- Oven: Used for roasting the vegetables at 400 degrees Fahrenheit.
- Baking sheet: Used to spread and roast the broccolini, squash, and red onion in the oven.
- Food processor: Used to blend the spinach, walnuts, lemon zest, garlic, lemon juice, and red pepper flakes into a smooth pesto.
- Mixing bowl: Used for tossing the orzo with the spinach pesto and roasted vegetables.
Storing and Freezing Guidelines
To store leftover roasted vegetables with spinach pesto orzo, allow the dish to cool completely to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days.
When ready to reheat, you can either microwave the leftovers or reheat them in a skillet over medium heat until warmed through. If the orzo seems dry, add a splash of water or olive oil to help revive the texture.
If you want to freeze the leftovers, it's best to store the roasted vegetables and spinach pesto orzo separately. Place the cooled roasted vegetables in a freezer-safe container or resealable bag, removing as much air as possible before sealing. Similarly, transfer the cooled spinach pesto orzo to a separate freezer-safe container or resealable bag.
Label the containers or bags with the date and contents before placing them in the freezer. The roasted vegetables and spinach pesto orzo can be frozen for up to 2-3 months.
To reheat frozen roasted vegetables, thaw them overnight in the refrigerator and then reheat in the oven or microwave until heated through. For the frozen spinach pesto orzo, thaw it overnight in the refrigerator and then reheat in a skillet over medium heat, stirring occasionally, until warmed through. You may need to add a little water or olive oil to help loosen the orzo as it reheats.
Keep in mind that the texture of the roasted vegetables and orzo may change slightly after being frozen and reheated, but the flavors will still be delicious.
How To Reheat Leftovers
Stovetop method: place the leftover roasted vegetables and spinach pesto orzo in a large skillet over medium heat. add a splash of olive oil or water to prevent sticking and help revive the pesto. stir occasionally until heated through, about 5-7 minutes. if the mixture seems dry, add more olive oil or water as needed to achieve the desired consistency.
Microwave method: transfer the leftover roasted vegetables and spinach pesto orzo to a microwave-safe dish. cover the dish with a damp paper towel to prevent the food from drying out. microwave on high for 1-2 minutes, stirring halfway through, until heated to your liking. if needed, add a small amount of olive oil or water to revive the pesto and improve the texture.
Oven method: preheat the oven to 350°f (175°c). place the leftover roasted vegetables and spinach pesto orzo in an oven-safe dish and cover with aluminum foil. bake for 15-20 minutes, or until heated through. remove the foil for the last 5 minutes of reheating to allow any excess moisture to evaporate and the top to crisp up slightly. if the dish seems dry, add a drizzle of olive oil or a splash of water before reheating.
Cold serving: if you prefer, you can enjoy the leftover roasted vegetables and spinach pesto orzo cold, straight from the refrigerator. this dish can be refreshing and flavorful when served chilled, especially on a hot summer day. to enhance the flavors, consider adding a squeeze of fresh lemon juice, a sprinkle of red pepper flakes, or a handful of fresh herbs like basil or parsley before serving.
Random Fact about Roasted Vegetables with Spinach Pesto Orzo
The spinach pesto in this recipe is a great source of iron, which is essential for carrying oxygen throughout the body and maintaining healthy cells. Spinach is also rich in vitamins A and C, which are important for immune function and skin health. Additionally, walnuts are a good source of omega-3 fatty acids, which are beneficial for heart health.
Budget-Friendly Cooking: Is This Recipe Economical?
This roasted vegetables with spinach pesto orzo recipe is quite cost-effective for a household. The main ingredients, such as broccolini, squash, and red onion, are generally affordable and readily available. The addition of walnuts and spinach adds nutritional value without significantly increasing the cost. The versatility of the dish also makes it a great option for utilizing seasonal produce or leftovers, reducing food waste. Overall Verdict: 9/10. Approximate cost for a household of 4 people: $15-20.
Is This Roasted Vegetable Dish Healthy?
The roasted vegetables with spinach pesto orzo recipe is a relatively healthy dish with a good balance of nutrients. Here's why:
- The recipe includes a variety of vegetables, such as broccolini, yellow squash, and red onion, which are rich in vitamins, minerals, and fiber.
- Spinach, the main ingredient in the pesto, is packed with nutrients like vitamin A, vitamin C, iron, and calcium.
- Walnuts provide healthy fats, protein, and omega-3 fatty acids.
- Olive oil is a source of healthy monounsaturated fats.
- Garlic and lemon juice offer additional health benefits, such as boosting the immune system and aiding digestion.
However, there are a few aspects that could be improved to make the recipe even healthier:
- Reduce the amount of olive oil used in the pesto to lower the overall calorie and fat content.
- Opt for whole wheat orzo to increase the fiber content and provide more complex carbohydrates.
- Add more protein to the dish by incorporating lean meats, tofu, or legumes to make it a more well-rounded meal.
- Experiment with different types of nuts or seeds in the pesto, such as pumpkin seeds or almonds, to vary the nutrient profile.
- Include additional herbs and spices, like basil or parsley, to enhance the flavor and provide more antioxidants.
Editor's Take on This Flavorful Vegetarian Recipe
The combination of roasted vegetables and spinach pesto orzo is a delightful and flavorful dish. The roasting process enhances the natural sweetness of the broccolini, squash, and red onion, while the spinach pesto adds a vibrant and herbaceous element to the orzo. The addition of walnuts provides a pleasant crunch and nuttiness to the pesto. The dish is well-balanced, offering a mix of textures and flavors. It's a versatile recipe that can be enjoyed as a warm main dish or as a chilled salad. Overall, it's a delicious and satisfying meal that is sure to please a crowd.
Enhance Your Roasted Veggies With Spinach Pesto Orzo Recipe with These Unique Side Dishes:
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Why trust this Roasted Veggies With Spinach Pesto Orzo Recipe:
This recipe offers a delightful combination of roasted vegetables and spinach pesto orzo. The broccolini, yellow squash, and red onion are roasted to perfection, enhancing their natural flavors. The spinach pesto adds a vibrant and herbaceous element to the dish, complemented by the nuttiness of the walnuts and the zesty notes of lemon zest and lemon juice. The use of high-quality extra virgin olive oil ensures a rich and luxurious taste. This recipe promises a harmonious blend of textures and flavors, making it a trustworthy and delightful choice for any occasion.
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