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Roasted Veggies With Spinach Pesto Orzo

Name: Roasted Veggies With Spinach Pesto Orzo
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: 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

By Tasty20 min6 servings

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!