Description

This colorful orzo dish combines sweet roasted butternut squash, tender zucchini, and fresh spinach for a hearty yet healthy meal. It’s perfect for weeknight dinners or meal prep and packs vibrant flavor in every bite.

Ingredients

Scale

1 ½ cups orzo pasta

2 cups butternut squash, peeled and cubed

1 medium zucchini, sliced

3–4 cups baby spinach, fresh

3 tbsp olive oil

3 cloves garlic, minced

salt and pepper to taste

¼ tsp red pepper flakes (optional)

parmesan or feta for garnish (optional)

Instructions

1. Preheat oven to 400°F (200°C) and line a sheet tray with parchment paper.

2. Toss butternut squash cubes with 1½ tbsp olive oil, salt, and pepper; spread on tray and roast 20–25 minutes, flipping halfway.

3. Add zucchini slices to the tray with ½ tbsp olive oil after 10 minutes and roast until tender.

4. Bring a pot of salted water to a boil, cook orzo 8–10 minutes until al dente, reserve ½ cup pasta water, then drain.

5. Heat remaining 1 tbsp olive oil in a large skillet over medium heat, sauté garlic 1–2 minutes until fragrant.

6. Add drained orzo, roasted squash, and zucchini to skillet and toss.

7. Stir in spinach and cook 1–2 minutes until wilted, adding reserved pasta water if needed for creaminess.

8. Season with salt, pepper, and red pepper flakes; garnish with cheese if desired and serve warm.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: main course
Method: roasting
Cuisine: american

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 6
Sodium: 300
Fat: 12
Saturated Fat: 2
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 50
Fiber: 6
Protein: 10
Cholesterol: 0

Keywords: butternut squash orzo, zucchini spinach orzo, healthy pasta recipe, vegetarian pasta, weeknight dinner, roasted vegetable orzo