12 oz yellow squash (340 g), 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 (120 mL), plus 2 tablespoons extra-virgin olive oil, divided
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)
Nutrition Info
Calories 353
Fat 22g
Carbs 34g
Fiber 5g
Sugar 5g
Protein 7g
How to Make It
1. Step
Preheat the oven to 400°F (200°C).
2. Step
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. Step
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. Step
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. Step
Cook the orzo according to package instructions.
6. Step
Add ¾ cup of the pesto to the warm orzo and toss to coat. Mix in the roasted vegetables and more pesto to taste.
