Roasted Veggies With Spinach Pesto Orzo Recipe by Tasty

Ingredients

• 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, divided
• kosher salt, to taste
• freshly ground black pepper, to taste
• 6 oz baby spinach
• ¼ cup raw walnuts
• 1 tablespoon lemon zest
• 3 cloves garlic
• 1 tablespoon fresh lemon juice
• ½ tablespoon red pepper flakes
• 1 ½ cups uncooked orzo pasta