Description
A delicious and hearty one-pot meal featuring tender orzo pasta cooked with cannellini beans, sun-dried tomatoes, and fresh spinach. Enhanced with aromatic herbs, zesty lemon, crumbled feta, fresh basil, and toasted pine nuts, this dish offers a perfect balance of flavors and textures, making it an easy and nutritious vegetarian dinner.
Ingredients
Scale
Base Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
- 2 shallots, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
Main Ingredients
- 1 cup orzo pasta
- 1 cup sun-dried tomatoes, roughly chopped
- 3 cups vegetable broth
- 2 (15-ounce each) cans cannellini beans, drained and rinsed
Finishing Ingredients
- 1 teaspoon lemon zest
- 3 tablespoons fresh lemon juice
- 5 ounces baby spinach
- 1/4 cup crumbled feta cheese
- 1/2 cup chopped fresh basil
- 1/4 cup toasted pine nuts
Instructions
- Sauté Aromatics: Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the thinly sliced shallots and sauté for 3 minutes until softened. Add minced garlic, sea salt, dried oregano, dried thyme, and ground black pepper. Cook for 30 seconds more, stirring frequently to release the herbs’ fragrance without burning the garlic.
- Toast Orzo and Tomatoes: Add the orzo pasta and chopped sun-dried tomatoes to the skillet. Stir well to coat everything in the oil and toast the orzo for 1 minute, enhancing its nutty flavor.
- Simmer with Broth and Beans: Pour in the vegetable broth, add the drained cannellini beans, lemon zest, and lemon juice. Stir to combine all ingredients, then increase heat to high and bring to a low boil. Reduce heat to low, cover the skillet, and let it simmer for 15 minutes until the orzo is tender and has absorbed most of the liquid.
- Wilt the Spinach and Add Final Ingredients: Stir in the baby spinach in batches if needed, allowing it to wilt evenly into the mixture. Remove the skillet from heat and gently stir in the crumbled feta cheese, chopped fresh basil, and toasted pine nuts to combine.
- Serve: Immediately serve the orzo hot as a satisfying vegetarian main dish or side. Enjoy the blend of fresh, tangy, and savory flavors.
Notes
- Use vegetable broth for a vegetarian version; chicken broth can be substituted for non-vegetarian.
- Sun-dried tomatoes add a concentrated tomato flavor but can be substituted with cherry tomatoes if unavailable.
- Toasting the orzo before simmering enhances its nuttiness and texture.
- Adding spinach in batches helps it wilt evenly without overcrowding the pan.
- For a nuttier flavor, consider lightly toasting the pine nuts before adding.
- This dish can be served warm or at room temperature, making it versatile for meal prep or a picnic.
