This is a super easy recipe to throw together on a weeknight - orzo pasta, roasted squash and garlic, and a yummy parsley pesto. Dinner will be ready in about 30 minutes!
2 cups orzo pasta
1 cup fresh parsley
1 cup almonds
4 garlic cloves
2 lemons, juiced
1/3 cup nutritional yeast
1 cup water
pinch of salt
2 zucchini, sliced into rounds
2 yellow squash, sliced into rounds
Roast the Squash
Slice the zucchini and yellow squash and add to a roasting pan. Chop 2 cloves of garlic and mix in. Squeeze the juice of 1 lemon over the top and crack on some fresh black pepper. Cover with foil and roast in your oven at 350 degrees for about 30 minutes.
Make the Pesto Sauce
In your Vitamix, food processor, or blender, combine 1 cup of fresh parsley, 1 cup of almonds, 2 garlic cloves, the juice of 1 lemon, 1/3 cup nutritional yeast, and 1 cup of water and blend until smooth.
Cook the Orzo
Boil 2 cups of orzo in water according to its package directions. Rinse under cool water when done.
Combine the pesto sauce with the orzo and toss in the squash. Top with any additional black pepper, salt, and lemon juice to taste!