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Roasted Veggies With Spinach Pesto Orzo

by Merle O'Neal and Karlee Rotoly

Ingredients

for 6 servings

  • 12 oz
    broccolini, cut into 1-inch pieces (350 g)
  • 12 oz
    yellow squash, seeded and cut into ½-inch wide half moons (340 g)
  • 345
    12 oz
    red onion, cut into ½-inch wide slices
  • ½ cup
    extra virgin olive oil, plus 2 tablespoons extra-virgin olive oil, divided (120 mL)
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 6 oz
    baby spinach (170 g)
  • ¼ cup
    raw walnut (30 g)
  • 1 tablespoon
    lemon zest
  • 3 cloves garlic
  • 1 tablespoon
    fresh lemon juice
  • ½ tablespoon
    red pepper flakes
  • 1 ½ cups
    uncooked orzo pasta (150 g)
    Calories 353
    Fat 22g
    Carbs 34g
    Fiber 5g
    Sugar 5g
    Protein 7g

Estimated values based on one serving size.

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Preparation

  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!
 

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