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!

Quick Info

⏱️ Time varies • 🍽️ 6 servings • ⭐ 90%

Nutrition

890 cal • 21g protein • 191g carbs • 10g fat

Tags

[Dairy-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Dinner] • [Under 45 Minutes] • [Under 1 Hour] • [Low-Sugar]

Ingredients

• 12 ounces broccolini, cut into 1-inch pieces (about 2 medium heads)
• 12 ounces yellow squash, seeded and cut into ½-inch wide half moons (about 2 small)
• 12 ounces red onion, cut into ½-inch wide slices (about 1 medium )
• ½ cup plus 2 tablespoons extra-virgin olive oil, divided
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 6 ounces baby spinach
• ¼ cup raw walnuts
• 1 tablespoon lemon zest
• 3 cloves garlic
• 1-2 tablespoons fresh lemon juice
• ½ teaspoon red pepper flakes
• 1½ cups (8 ounces) uncooked orzo pasta

Instructions Preview

1. Preheat the oven to 400°F (200°C).
2. Spread the broccolini, squash, and red oni…
3. Roast the vegetables for 20 minutes, until…

…and 5 more steps

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Recipe by: Merle O'Neal, Karlee Rotoly • From: Tasty