Roasted Veggies With Spinach Pesto Orzo
Savor the vibrant flavors of Roasted Veggies with Spinach Pesto Orzo, a delightful medley of colorful veggies and orzo pasta. This scrumptious dish, bursting with fresh spinach pesto, will have you coming back for seconds!
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
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.
- 3
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.
- 4
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.
- 5
Cook the orzo according to package instructions.
- 6
Add ¾ cup of the pesto to the warm orzo and toss to coat. Mix in the roasted vegetables and more pesto to taste.
- 7
Serve warm or chilled.
- 8
Enjoy!
Recipe from tasty.co
Comments
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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, divided
- •kosher salt, to taste
- •freshly ground black pepper, to taste
- •6 oz baby spinach
- •¼ cup raw walnuts
- •1 tablespoon lemon zest
- •3 cloves garlic
- •1 tablespoon fresh lemon juice
- •½ tablespoon red pepper flakes
- •1 ½ cups uncooked orzo pasta