Roasted Veggies With Spinach Pesto Orzo Recipe By Tasty

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ROASTED VEGGIE ORZO



Roasted Veggie Orzo image

"My sister inspired this recipe. I added a few more spices, but the concept is hers. It's easy to vary, is a great way to add veggies to your diet and the olive oil is heart healthy."Jackie Termont - Richmond, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 11

1-1/2 cups fresh mushrooms, halved
1 medium zucchini, chopped
1 medium sweet yellow pepper, chopped
1 medium sweet red pepper, chopped
1 small red onion, cut into wedges
1 cup cut fresh asparagus (1-inch pieces)
1 tablespoon olive oil
1 teaspoon each dried oregano, thyme and rosemary, crushed
1/2 teaspoon salt
1-1/4 cups uncooked orzo pasta
1/4 cup crumbled feta cheese

Steps:

  • Place vegetables in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil and sprinkle with seasonings; toss to coat. Bake at 400° until tender, 20-25 minutes, stirring occasionally., Meanwhile, cook orzo according to package directions. Drain; transfer to a serving bowl. Stir in roasted vegetables. Sprinkle with cheese.

Nutrition Facts : Calories 164 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 188mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

ROASTED VEGGIES WITH SPINACH PESTO ORZO RECIPE BY TASTY



Roasted Veggies With Spinach Pesto Orzo Recipe by Tasty image

Here's what you need: broccolini, yellow squash, red onion, extra virgin olive oil, kosher salt, freshly ground black pepper, baby spinach, raw walnut, lemon zest, garlic, fresh lemon juice, red pepper flakes, uncooked orzo pasta

Provided by Merle O'Neal

Categories     Dinner

Yield 6 servings

Number Of 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 extra-virgin olive oil, divided
kosher salt, to taste
freshly ground black pepper, to taste
6 oz baby spinach
¼ cup raw walnut
1 tablespoon lemon zest
3 cloves garlic
1 tablespoon fresh lemon juice
½ tablespoon red pepper flakes
1 ½ cups uncooked orzo pasta

Steps:

  • Preheat the oven to 400°F (200°C).
  • 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.
  • 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.
  • 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.
  • Cook the orzo according to package instructions.
  • Add ¾ cup of the pesto to the warm orzo and toss to coat. Mix in the roasted vegetables and more pesto to taste.
  • Serve warm or chilled.
  • Enjoy!

Nutrition Facts : Calories 353 calories, Carbohydrate 34 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, Sugar 5 grams

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