Description
A vibrant, nutritious one-pot pasta dish featuring tender orzo simmered in savory broth and combined with roasted butternut squash, sautéed zucchini, and wilted spinach. Easy to adapt for vegetarian, vegan, or gluten-free diets, this comforting meal is perfect for weeknight dinners, meal prep, or holiday sides.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper; spread on a baking sheet and roast 20–25 minutes until golden, flipping halfway.
2. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add garlic and cook 1 minute until fragrant.
3. Add zucchini slices to skillet, season with salt and pepper, and sauté 4–5 minutes until tender; remove and set aside.
4. In the same skillet, add remaining olive oil and toast the orzo for 1–2 minutes, stirring continuously.
5. Pour in broth, bring to a gentle simmer, and cook orzo 10 minutes until al dente, stirring occasionally to prevent sticking.
6. Stir roasted squash and sautéed zucchini into the orzo, then add spinach and cook 1–2 minutes until wilted.
7. Remove from heat and stir in Parmesan or nutritional yeast, fresh herbs, and red pepper flakes if using. Adjust seasoning to taste.
8. Serve warm, garnished with extra herbs or cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 350
- Sodium: 550
- Fat: 12
- Carbohydrates: 50
- Protein: 10