In order to bring you the best organic produce, some ingredients may differ from those depicted.
Toasted orzo with pesto, roasted vegetables, and chickpeas
Soy-Free, Vegetarian, No Added Sugar, Protein Plus
2 Servings, 880 Calories/Serving
Sheet pan meals make dinner time a breeze. Bright broccoli, squash, and tangy tomatoes roast up in the oven with a flavor-packed pesto and chickpeas before pairing up with tender orzo.
In your bag
- ½ cup cooked chickpeas
- ¼ pound organic broccoli
- 1 organic yellow squash or zucchini
- 2 organic Roma or other tomatoes
- 1 organic lemon
- 1 ounce Calabrian garlic confit
- ½ cup basil pesto
- 5 ounces orzo
- ¼ cup golden raisins
- 2 tablespoons pine nuts
- ¼ cup shredded Parmesan
Calories 880, Total Fat 49g (63% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 30mg (10% DV), Sodium 710mg (31% DV), Total Carb. 90g (33% DV), Fiber 11g (39% DV), Total Sugars 19g (Incl. 0g Added Sugars, 0% DV), Protein 27g
Contains: Milk, Tree Nuts (pine nut), Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep the vegetables and garnish
Heat the oven to 450°F.
- Rinse the chickpeas.
- Cut the broccoli into bite-size pieces; trim any coarse stems.
- Cut the squash in half lengthwise, then crosswise into ½-inch-thick half-moons.
- Cut away the cores from the tomatoes; coarsely chop the tomatoes.
- Cut the lemon into wedges for garnish. [Cut 1 lemon into wedges; save the remaining lemon for another use.]
Roast the vegetables
In a large bowl, toss the chickpeas, broccoli, and squash with 1 to 2 tablespoons oil and the Calabrian garlic confit; season with salt and pepper. Transfer the vegetables to a sheet pan.
In the same bowl used for the vegetables, toss the tomatoes with half the basil pesto (set aside the remaining pesto for serving); season with salt. Transfer to the sheet pan with the vegetables.
Spread the vegetables in an even layer and roast, stirring once halfway through, until the vegetables are lightly browned and tender, 12 to 15 minutes. Meanwhile, cook the orzo.
Cook the orzo
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the orzo and toast, stirring often, until golden brown, 1 to 2 minutes. Stir in the raisins and 3 cups [5 cups] water. Bring to a boil, reduce to a simmer, and cook until just tender, 11 to 13 minutes.
Transfer the orzo to individual bowls and top with the roasted vegetables. Garnish with the pine nuts and Parmesan, drizzle with the remaining pesto, and serve with the lemon wedges.
- Rinse the chickpeas.
- Season the vegetables.
- Time the cooking.
- Garnish with the pine nuts and Parmesan.