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Roasted Veggies With Spinach Pesto Orzo Recipe by Tasty image

Here's what you need: broccolini, yellow squash, red onion, extra virgin olive oil, kosher salt, freshly ground black pepper, baby spinach, raw walnut, lemon zest, garlic, fresh lemon juice, red pepper flakes, uncooked orzo pasta

Provided by Merle O'Neal

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

12 oz broccolini, cut into 1-inch pieces
12 oz yellow squash, seeded and cut into ½-inch wide half moons
12 oz red onion, cut into ½-inch wide slices
½ cup extra virgin olive oil, plus 2 tablespoons extra-virgin olive oil, divided
kosher salt, to taste
freshly ground black pepper, to taste
6 oz baby spinach
¼ cup raw walnut
1 tablespoon lemon zest
3 cloves garlic
1 tablespoon fresh lemon juice
½ tablespoon red pepper flakes
1 ½ cups uncooked orzo pasta


  • Preheat the oven to 400°F (200°C).
  • Spread the broccolini, squash, and red onion on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
  • 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.
  • While the vegetables are roasting, make the 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 remaining ½ cup of olive oil until the pesto reaches a smooth, thick, and spreadable consistency.
  • Cook the orzo according to package instructions.
  • Add ¾ cup of the pesto to the warm orzo and toss to coat. Mix in the roasted vegetables and more pesto to taste.
  • Serve warm or chilled.
  • Enjoy!

Nutrition Facts : Calories 353 calories, Carbohydrate 34 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, Sugar 5 grams

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